Tuna & Pasta Bake

A more grown up version, for school age children and up, of my kids favourites is made with larger pasta, more whole sweetcorn kernel, and a breadcrumb topping.

Makes 4 helpings

200g pasta shapes, penne work well
1 mug frozen sweetcorn
1 can tuna in oil
1 medium onion, finely chopped
1 pint whole milk
2 heaped tablespoons plain flour
1 tsp English mustard (optional)
50g strong cheddar, grated
100g breadcrumbs

Cook the pasta according to the packet's instructions. Drain the pasta and cool under cold running water. Toss in a little oil, either olive oil or a little of the tuna oil, and put into a high sided basking dish

Gently soften the onion in the tuna oil in a non-stick saucepan. Add the milk and then the flour and whisk immediately (with a plastic whisk if using a non-stick pan) to break up the lumps of flour. This is really quick. Then keep stirring with a wooden spoon, making sure you scrape the base and corners of the pan, until the sauce starts to thicken. Once the sauce starts to bubble, turn the heat right down and melt in the grated cheese. Add the mustard if using.

Once the cheese has melted, add the tuna and stir through. Pour over the pasta and stir through as well as you can. Sprinkle with breadcrumbs and place in the centre of the oven until golden and crispy.

For a toddler friendly version see Tuna Pasta.