Ingredients

Method

• 1 1⁄2 litres full-cream milk
• 3 T butter, softened
• 3 T flour 
• 200 g mature Cheddar, grated 
• 3 x 170 g cans Woolworths light meat shredded tuna in brine, drained 
• 3 T Woolworths sundried tomato stir-through pasta sauce  
• 500 g penne pasta, cooked al dente 
For the garlic breadcrumbs:  
• 3 T butter
• 145 g Woolworths toasted breadcrumbs  
• 2 cloves garlic, finely grated or chopped 

Method

Ingredients

1. Preheat the oven to 180°C. Place the milk in a large saucepan over a medium heat and bring to a gentle simmer.

2. Meanwhile, combine the butter and flour to form a thick paste. Add 2 T of the flour mixture to the simmering milk and stir to dissolve and thicken. The milk should be the thickness of pancake batter. If the mixture is too thin, add more of the flour mixture and wait for it to heat up. Gently simmer before adding more.

3. Gradually add the cheese and stir to melt. Once all the cheese has been added, add the tuna and pasta sauce. Stir to combine. Add the pasta, stir to combine, then pour into a baking dish.

4. To make the garlic breadcrumbs, heat the butter in a pan over a medium heat. Add the breadcrumbs and stir to combine. Once the crumbs are golden, add the garlic and cook for another minute.

5. Sprinkle the breadcrumbs over the pasta and bake for 30 minutes, or until bubbling and golden brown.

Find more pasta recipes here

Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Sadiqah Assur
Photographer: Sadiqah Assur