Tuna and Spinach Mac ’n’ Cheese
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES
3 cups dried wagon wheel pasta ½ cup frozen peas 1 small bunch broccolini, cut into 2cm lengths 25g butter, chopped 1 small brown onion, finely chopped 2 tablespoons plain flour 2 cups milk, warmed 425g can tuna in springwater, drained, flaked 1 tablespoon lemon juice 60g baby spinach 1 cup grated tasty cheese
1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding peas and broccolini for the last 2 minutes of cooking. Drain. Return pasta, peas and broccolini to pan. 2 Meanwhile, melt butter in a medium saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 3 to 4 minutes or until mixture thickens. 3 Stir in tuna, lemon juice, spinach and ½ cup cheese. Cook, stirring, for 2 minutes or until heated through. Add tuna mixture to pasta mixture. Season with salt and pepper. Stir until well combined. 4 Preheat grill on high. Grease four 1½-cup-capacity ovenproof dishes. Place on a large baking tray. Spoon pasta mixture into prepared dishes. Sprinkle with remaining cheese. Grill for 2 to 3 minutes or until cheese is melted and golden. Serve. NUTRITION: (per serve) 2891kj; 22.3g fat; 14.2g sat fat; 43.3g protein; 71.4g carbs; 6.3g fibre; 95mg chol; 691mg sodium.