- rigatoni, cooked
- 50 g butter
- 50 g plain flour
- 600 ml milk
- 250 g strong cheddar
- 300 g tinned tuna
- 330 g tinned sweetcorn
Melt the butter in a pan, then add the flour and whisk it together. Be careful as this can burn quite easily!
Add the milk to the butter and flour mixture and cook whilst whisking until it has thickened to an almost yoghurty consistency. This will take a few minutes.
Once thick, remove the sauce from the heat and mix in most of the grated cheese, the sweetcorn and the tinned tuna.
Mix the sauce with the cooked pasta, season with salt and pepper, and put it in a baking dish covered with the remaining cheese.
Cook in the oven for about 15 minutes at 180 degrees.