Name: Tuna macaroni cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: olive oil cooking spray; 180 gram macaroni; 1 tablespoon light olive oil spread; 1 celery stick, finely chopped; 1 medium red capsicum, cut into 1 cm pieces; 2 tablespoon plain flour; 3 cup skim milk; 425 gram can tuna chunks in brine, drained, flaked; 1 cup grated extra light tasty cheese; 6 green onions, thinly sliced; 2 1/2 tablespoon chopped flat-leaf parsley; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon cayenne pepper; mixed salad, to serve

Ingredients

olive oil cooking spray

180 gram macaroni

1 tablespoon light olive oil spread

1 celery stick, finely chopped

1 medium red capsicum, cut into 1 cm pieces

2 tablespoon plain flour

3 cup skim milk

425 gram can tuna chunks in brine, drained, flaked

1 cup grated extra light tasty cheese

6 green onions, thinly sliced

2 1/2 tablespoon chopped flat-leaf parsley

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1/2 teaspoon cayenne pepper

mixed salad, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly spray four 1 1/3-cup ovenproof dishes with oil. Place dishes on a baking tray.

2.Cook pasta in a medium saucepan of boiling water for 10 minutes or until tender. Drain; place in a large heatproof bowl.

3.Meanwhile, heat spread in a medium saucepan over moderate heat. Add celery and capsicum; cook, covered, stirring frequently, for 5 minutes or until softened. Stir in flour; cook and stir for 1 minute. Remove from heat; gradually stir in milk. Return pan to moderately high heat. Cook and stir until mixture boils and thickens. Cook for 1 minute. Remove from heat.

4.Add capsicum mixture to pasta with tuna, two-thirds of cheese, onion, 2 tablespoons parsley, zest, juice and cayenne pepper. Mix well.

5.Spoon mixture into prepared dishes; sprinkle with remaining cheese. Bake for 15 minutes or until golden brown and bubbling. Remove from oven. Stand for 5 minutes. Sprinkle with remaining parsley. Serve with salad.

You can store in the fridge for up to 2 days. To reheat, bring to room temperature, then heat in oven; preheated to 180°C/160°C fan forced for 20 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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