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Tuna, corn & macaroni cheese

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Cook the pasta in plenty of lightly salted boiling water until al dente, adding the corn kernels for the last few minutes. Drain well.
  • At the same time, gently bring 3 cups milk to the boil. 
  • Melt the butter in another heavy-bottomed pot. Then mix in the flour until well combined and briefly cook. Add the hot milk, all at once, whisk vigorously and cook until thickened. Then add a good handful of tasty cheese with seasonings. Whisk until the cheese is melted, adding a little cold milk if too thick. Taste for seasoning and then whisk in the cream.
  • Add the drained penne with the corn kernels and tuna. Gently mix and then spoon into a gratin dish (or casserole). Scatter extra tasty cheese and then parmesan on top, and cook in the oven for about 15-20 mins until golden brown and bubbling.

Ingredients

  • ½ packet penne
  • sea salt & freshly ground pepper
  • kernels of 3-4 corn cobs
  • 3+ cups milk
  • 3 tbsp butter
  • 3 tbsp plain flour
  • grated tasty cheese
  • a slurp of cream
  • 1-2 cans tuna, drained & separated into chunks
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm