Tuna Mac and Cheese Bake

• 500g macaroni pasta
• Sauce:
• 150g butter
• 150g plain flour
• ½ cup celery diced
• ½ cup onion, diced
• 6 cloves garlic, sliced
• 750ml milk
• 300ml cooking cream
• 2 tbsp Dijon mustard
• 2 x cans tuna in oil
• 200g green olives pitted, roughly chopped
• 150g parmesan
• 200g mozzarella
• ½ bunch parsley
• ½ bunch dill
• ½ bunch chives

This recipe is created by Adrian Richardson for Tefal in partnership with Good Chef Bad Chef. #GCBC2021

Preheat the oven to 180C.

Heat onion, garlic, celery and butter in a hot pan over medium heat until translucent. Add flour and stir around, cook for a few minutes.

Add the milk to the flour, a little at a time, stir until incorporated before adding more. Once all of the milk has been added stir the sauce until smooth.

Add pasta to a pot of boiling, salted water, and cook, slightly undercook the pasta as it will continue to cook in the oven.

Remove the pasta from the water and add to the milk mixture. Add in the remaining ingredients, reserving some of the cheese, and stir through until everything is combined well. Transfer the pasta mixture to a baking dish, cover with the remaining cheese and cook uncovered for 25 minutes or until golden brown on top.