This storecupboard recipe is a student classic and is tasty enough for a midweek family meal too.
600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle
50g/2oz butter
50g/2oz plain flour
600ml/20fl oz milk
½ tsp mustard powder
200g/7oz extra-mature cheddar, grated
100g/3½oz can sweetcorn, drained
100g/3½oz peas
3 spring onions, sliced
2 x 185g/6½oz cans tuna in spring water, drained
Preheat the oven to 180C/350F/Gas 4.
Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain.
Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for one minute, or until the mixture darkens slightly.
Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon.
Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season, to taste, with salt and freshly ground black pepper. Stir the cooked pasta into the sauce.
Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.
Bake for 15-20 minutes, or until the sauce is bubbling and the top is a golden-brown.
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