Equipment
Ingredients
Pasta and Base
- 400 g dried penne pasta
- 350 g broccoli, cut into bite-sized florets
- 300 g canned tuna in water, thoroughly drained and flaked
Cheese Sauce
- 50 g unsalted butter
- 50 g plain flour
- 600 ml whole milk, room temperature preferred
- 200 g sharp cheddar cheese, grated, divided into 150g and 50g portions
- 10 g dijon mustard
- salt
- black pepper
Nutrition (per serving)
Method
Preheat your oven's grill or broiler function to high, roughly 220C or 430F.
Bring a large pot of generously salted water to a rolling boil. Add the dried penne pasta and cook for 8 minutes, which is slightly less than package instructions.
Add the broccoli florets to the same boiling water with the pasta for the final 2 minutes of cooking.
Drain the pasta and broccoli thoroughly in a colander, shaking off excess water, and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the plain flour and cook for 1 minute to form a roux, stirring constantly to cook out the raw flour taste.
Gradually whisk the whole milk into the roux in small splashes, ensuring each addition is smoothly incorporated before adding more. Continue whisking as the mixture comes to a gentle simmer and thickens, taking about 5 minutes.
Remove the saucepan entirely from the heat. Stir in 150g of the grated cheddar cheese, dijon mustard, salt, and black pepper until the cheese is completely melted and the sauce is glossy.
In a large mixing bowl, gently combine the cooked pasta, blanched broccoli, drained flaked tuna, and the cheese sauce. Mix until all ingredients are evenly coated.
Transfer the coated pasta mixture into a 9x13 inch baking dish, spreading it out into an even layer.
Sprinkle the remaining 50g of grated cheddar cheese evenly across the top of the dish.
Place the baking dish under the hot grill for 5 to 7 minutes. Watch closely to prevent burning. Ensure the dish is bubbling and reaches an internal temperature of 74C or 165F before serving.
Chef's Notes
- For the silkiest mornay-style cheese sauce, always remove the saucepan from the heat before stirring in the grated cheese to prevent the proteins from seizing.
- Undercook the pasta by about two minutes during the boiling stage. It will continue to absorb moisture and soften while baking in the hot cheese sauce.
- Moisture control is critical in this recipe. Ensure the canned tuna is thoroughly drained and squeezed; excess moisture from the can will dilute the cheese sauce and result in a watery bake.
- A touch of Dijon mustard acts as an emulsifier and enhances the sharpness of the cheddar cheese without making the dish taste distinctly like mustard.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Pasta may become slightly softer upon thawing, but flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Reheating: Cover with foil and bake at 180C/350F for 20 minutes, or microwave individual portions until piping hot.
