Ingredients:

  • 1 pound (450g) elbow macaroni
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 cups (400g) shredded cheddar cheese, divided
  • Two 5-ounce (142g) cans tuna in water, drained
  • 1 cup (150g) frozen peas
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon garlic powder

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions. Drain well.
  3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute (roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  4. Reduce heat to low. Add salt, pepper, and nutmeg (if using). Cook, stirring, until sauce thickens slightly (about 5 minutes).
  5. Remove from heat and stir in 3 cups of the cheddar cheese until melted and smooth.
  6. Add cooked macaroni, drained tuna, and frozen peas to the cheese sauce. Stir to combine.
  7. Pour mixture into the prepared baking dish.
  8. In a small bowl, combine panko breadcrumbs, olive oil, and garlic powder.
  9. Sprinkle remaining 1 cup of cheddar cheese evenly over the casserole, then sprinkle with the breadcrumb mixture.
  10. Bake for 20-25 minutes, or until golden brown and bubbly.
  11. Let stand for 5-10 minutes before serving.