Ingredients:

  • 4 tablespoons unsalted butter (57g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (480ml)
  • 2 cups shredded cheddar cheese (200g), preferably sharp
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped (optional)
  • 2 cans (5 oz/142g) tuna in water, drained
  • 1 cup frozen peas (150g)
  • 1 cup cooked macaroni pasta (optional)
  • 1/2 cup breadcrumbs (60g)
  • 2 tablespoons melted butter (28g)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, melt 4 tablespoons of unsalted butter over medium heat.
  3. Whisk in the flour and cook for 2 minutes to create a roux.
  4. Gradually add in the milk, whisking continuously until the sauce thickens (5-7 minutes).
  5. Stir in the shredded cheddar cheese until melted.
  6. Season with salt, pepper, garlic powder, onion powder, and Dijon mustard. Mix well.
  7. In a large mixing bowl, combine drained tuna, frozen peas, cooked macaroni (if using), and chopped parsley.
  8. Pour the cheese sauce over the mixture, folding gently to combine.
  9. Pour the mixture into a greased 9x13 inch baking dish.
  10. In a separate bowl, combine breadcrumbs with melted butter, then sprinkle over the top of the casserole.
  11. Bake in the preheated oven for 25 minutes until bubbly and golden brown.
  12. Let it cool slightly before serving.