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About the Recipe
The ultimate “mum made this in the 90s” dinner — but still feeds a crowd today for loose change. This frugal version proves comfort food doesn’t need fancy ingredients.
Ingredients
Preparation
Cook pasta in salted boiling water until just tender. Drain and set aside.
In a saucepan, melt butter, stir in flour, and cook 1 min. Slowly whisk in milk until smooth and thickened.
Stir in half the cheese, tuna, mixed veg, and herbs. Season.
Mix sauce with pasta and pour into ovenproof dish.
Sprinkle with remaining cheese (and breadcrumbs if using).
Bake 15–20 minutes at 200°C / 400°F until golden and bubbling.
250g (9oz / about 2½ cups) dried pasta (any short shape: macaroni, penne, spirals)
1 can (425g / 15oz) tuna in springwater or oil, drained
1 cup (120g / 4oz) frozen mixed vegetables (peas, corn, carrot)
2 tbsp (30g / 1oz) butter or margarine
2 tbsp (20g / ¾oz) plain flour (all-purpose)
2 cups (500ml / 17 fl oz) milk
1 cup (100g / 3.5oz) grated cheese (cheddar or tasty, divided)
1 tsp dried herbs (parsley or mixed)
Salt + pepper, to taste
Optional: ½ cup breadcrumbs (30g / 1oz) for topping
