9ozsharp Cheddar about 3 cups grated/ 250 g, Note 1
2cans of tuna6 oz/ 170 g each
1teaspoonfine sea saltto taste
¼teaspoonground black pepper
Cook pasta al dente. Drain well. Return to the pot.
Meanwhile, grate the cheese, stir the sauce, and drain the tuna while the pasta cooks.
Whisk milk, flour, mustard, salt, and pepper in a bowl.
Combine: Pour the sauce over the noodles. Heat gently for less than a minute stirring continuously until the sauce thickens slightly (it will happen quickly).
Add the grated cheese and stir until the cheese melts. Add the flaked tuna and mix gently.
Adjust the taste with salt and pepper and serve immediately.
Don’t use pre-shredded cheese; the anti-caking agents will prevent it from melting properly.
Baked tuna mac and cheese: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) while the noodles cook. Cook the pasta for about 2 minutes less than indicated on the package; it will continue cooking in the oven. Make the sauce and combine the ingredients as instructed. Pour the contents of the pan into a lightly buttered, large casserole dish. Sprinkle with a handful of bread crumbs. Bake for about 15-20 minutes or until golden and bubbly. Let rest for 5 minutes, then serve.