Method:
Cost Under R55
Serves 4
Preparation Time 15 minutes
Cooking Time 40 minutes
Oven Temperature 200ºC
- 50ml butter
- 50ml flour
- 500ml milk
- 3ml grated nutmeg
- 1 bay leaf
- 400g macaroni
- 2 tins tuna chunks, drained
- 250ml cooked corn kernels
- 250ml grated mozzarella
1 Melt the butter in a saucepan and stir in the flour until mixed through. Remove from heat and beat in the milk gradually to prevent lumps from forming. Return the saucepan to the stove, add the bay leaf and cook over medium heat until the sauce thickens, stirring from time to time to prevent catching. Season to taste with salt, pepper and nutmeg.
2 Cook the pasta in salted water according to the instructions on the pack, drain, and mix with the tuna, corn kernels and the white sauce. Spoon into an ovenproof dish and sprinkle the cheese over the top. Bake in a preheated oven for 30 minutes until the cheese is golden brown and bubbling. Serve with vegetables and a salad. You can also add spring onions to the sauce.
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