Ingredients

Method

• 5 T canola oil
• 3 T flour
• 5 cups milk
• 150 g Cheddar, grated 
• Woolworths celery salt, to taste
• 3 x 170 g cans Woolworths light meat tuna shredded in brine, drained 
• 15 g parsley, roughly chopped
• 500 g penne, cooked al dente

Method

Ingredients

1. Preheat the oven to 180°C. Heat the oil in a saucepan over a medium heat. Add the flour and stir to form a paste. Cook for 1 minute, or until the mixture smells slightly nutty.

2. Slowly pour in the milk while whisking. Once all the milk has been added, stir until the sauce becomes slightly thicker. Gradually add the cheese, stirring, until all the cheese has been added and the sauce is smooth.

3. Season the sauce with celery salt, then add the tuna and parsley. Stir through the sauce, then add the pasta and combine. Transfer to an ovenproof dish and bake for 20 minutes, or until lightly golden brown on the top. Allow to cool slightly before serving.

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Videography: Romy Wilson
Photograph: Shavan Rahim
Food assistant: Lerato Motau