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This is exactly the kind of dish that stretches a few tins of tuna and a bag of frozen sweetcorn into a full family dinner - a British freezer-and-cupboard staple built on a simple white sauce rather than anything fancy. Baked with a golden, bubbling cheese top, it's the kind of meal most British households grew up eating on a budget weeknight.
Prep Time
15 min
Per serving
420kcal
Calories
26g
Protein
44g
Carbs
Cook Time
35 min
Servings
6 people
Difficulty
easy
15g
Fat
2g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a smooth paste.
Gradually whisk in the milk, a little at a time, until fully incorporated and smooth. Cook, whisking frequently, for 5-6 minutes, until the sauce thickens.
Stir in half the shredded cheddar cheese until melted, then season with the salt and black pepper.
Preheat the oven to 190°C (375°F). In a large bowl, combine the cooked pasta, drained tuna, sweetcorn, and the cheese sauce, mixing until everything is evenly coated.
Transfer the mixture into a baking dish and top with the remaining shredded cheese.
Bake for 20-25 minutes, until the top is golden and bubbling.
Let rest for 5 minutes before serving.
Cook the Roux Before Adding Milk: Whisking flour into melted butter and cooking it briefly removes the raw flour taste and helps the sauce thicken properly. Drain the Tuna Well: Excess liquid from the tin can water down the sauce, so press out as much liquid as possible before mixing it into the dish. Don't Overbake: The cheese sauce is already fully cooked before it goes in the oven, so baking is mainly to melt and brown the top layer of cheese - keep an eye on it after 20 minutes.
Yes, assemble the full dish up to a day ahead, cover, and refrigerate unbaked, adding about 5-10 extra minutes to the baking time since it will start cold.
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