TUNA MORNAY PASTA BAKE

PREP + COOK TIME 1 HOUR SERVES 6

The Australian Women’s Weekly Food Magazine - - Snuggle Up Mains -

375g el­bow mac­a­roni

60g but­ter, chopped

1 medium brown onion (150g),

chopped finely 1 clove gar­lic, crushed 2 stalks cel­ery (300g), trimmed,

chopped finely

¼ cup (35g) plain flour

1½ cups (375ml) hot milk

1 cup (250ml) pour­ing cream

425g can tuna in spring­wa­ter,

drained, flaked 2 ta­ble­spoons finely chopped fresh

flat-leaf pars­ley 2 tea­spoons finely grated lemon rind 1 cup (70g) stale coarse

bread­crumbs 1 cup (120g) coarsely grated

ched­dar cheese

1 Pre­heat oven to 180°C/160°C fan. Grease a deep 2.5-litre (10-cup) oven­proof dish.

2 Cook pasta in a large saucepan of boil­ing water for 10 min­utes or un­til ten­der; drain.

3 Melt but­ter in a large saucepan; cook onion, gar­lic and cel­ery, stir­ring, un­til onion is soft. Add flour; cook, stir­ring, for 2 min­utes or un­til mix­ture bub­bles and thick­ens. Grad­u­ally stir in milk and cream. Cook, stir­ring, for 3 min­utes or un­til sauce boils and thick­ens.

4 Stir pasta, tuna, pars­ley and rind into sauce mix­ture; sea­son. Spoon mix­ture into dish; sprin­kle with com­bined bread­crumbs and cheese. Bake, un­cov­ered, for 35 min­utes or un­til browned lightly.

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