Name: Tuna and sun-dried tomato macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 300 gram dried macaroni; 60 gram butter, chopped; 1 medium leek, pale section only, thinly sliced; 1/4 cup plain flour; 1 1/2 cup milk; 300 millilitre reduced-fat cream; 1/4 cup finely grated parmesan; 1 1/4 cup grated tasty cheese; 425 gram can tuna in springwater, drained, flaked; 1/2 cup sun-dried tomato strips; mixed salad, to serve

Ingredients

300 gram dried macaroni

60 gram butter, chopped

1 medium leek, pale section only, thinly sliced

1/4 cup plain flour

1 1/2 cup milk

300 millilitre reduced-fat cream

1/4 cup finely grated parmesan

1 1/4 cup grated tasty cheese

425 gram can tuna in springwater, drained, flaked

1/2 cup sun-dried tomato strips

mixed salad, to serve

Method

1.Bring a large saucepan of salted water to the boil. Cook pasta 10-12 minutes, or until tender. Drain; return to pan.

2.Meanwhile, melt butter in a medium saucepan over moderate heat. Add leek. Cook, stirring, 5 minutes or until soft. Add flour. Cook, stirring, 1-2 minutes or until combined and thickened. Gradually whisk in milk and cream. Cook, stirring, 2-3 minutes or until mixture bubbles and thickens. Stir in parmesan and 3/4 cup tasty cheese. Cook, stirring, 2-3 minutes or until smooth and melted.

3.Add cheese sauce, tuna and tomato to pasta; stir to combine. Season with salt.

4.Preheat an oven-grill to high. Spoon macaroni into a 1.5-litre (6-cup) flame proof dish. Sprinkle with remaining tasty cheese. Cook under grill 5 minutes, or until bubbly and golden. Stand 5 minutes. Serve with salad.

Replace sun-dried tomatoes with a jar of antipasto to mix, drained and chopped. Pasta will absorb liquid on standing.
Note

Woman's Weekly Food

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Ingredients

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