One of my favorite dishes that my mother used to make. Simple to make and always a hit among family and friends.
Ingredients
- ¼ cups fusilli pasta: 3 piece
- butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- milk: 2 cups
- ½ cups shredded Cheddar cheese: 1 piece (divided)
- lemon juice: 3 tsp
- mustard powder: 0.5 tsp
- salt and ground black pepper: (to taste)
- ounces tuna packed in water: 15 piece (drained and flaked)
- dry bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
-
Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
-
Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
-
Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
