Ingredients
200g rigatoni
25g butter
25g plain flour
300ml milk
125g strong cheddar, grated
1 x 160g tin of tuna
1 x 165g, tin of sweetcorn, drained
1 slice of bread breadcrumbed (if you have it)
handful of chopped parsley
Method
Heat oven to 160C fan. Boil the pasta for 2min less than stated on the pack.
Make a thick, white sauce with the butter, flour and milk, remove from heat and stir in all but a handful of the cheese.
Drain the pasta well and stir into the sauce with the tuna, sweetcorn and parsley and season to taste with salt and pepper.
Transfer into a baking dish/tin, top with the rest of the grated cheese mixed with the breadcrumbs and a sprinkling of cayenne and bake for 15-20 minutes until the cheese on top is starting to brown - if it isn't, grill for a while!