Ingredients
The following ingredients have 4 Servings
- 16 ounces (454 g) large elbow macaroni, (cooked al dente according to package instructions)
- 4 cans (5 ounces each) tuna, (drained and flaked)
- 1 can (15.25 ounces) sweet corn, (drained)
- 1 can (15.25 ounces) creamed corn
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, (diced)
- ¼ cup (½ stick / 57 g) unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups (980 g) whole milk, (room temperature)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1¼ cup (125 g) parmesan cheese, (shredded)
- 1 cup (113 g) mild cheddar cheese, (shredded)
Instruction
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook until translucent, about 10-12 minutes. Set aside.
- In a medium pot over medium heat melt the butter. Add flour, salt, and pepper and whisk for 1-2 minutes, or until golden brown in color.
- While whisking constantly, slowly pour in the milk. Bring the sauce to a boil.
- When sauce starts to boil, turn the heat to low. Continue whisking constantly until the sauce is thickened.
- Remove from heat and add 1 cup parmesan cheese and 1 cup cheddar cheese. Stir until the cheeses are melted.
- In a large bowl, add tuna, sweet corn, creamed corn, sautéed onions, and the cooked noodles. Stir to combine.
- Pour the cheese sauce onto the tuna mixture. Stir to combine.
- Transfer the casserole to the prepared baking dish. Top with remaining parmesan cheese.
- Bake for 20-25 minutes, or until golden brown.
