Fish and Seafood Recipes - Midweek Macaroni Munch

Ingredients                                    

• 225 g/8 oz/2 cups short-cut macaroni

• 1 onion, finely chopped

• 50 g/2 oz/1/4 cup butter

• 50 g/2 oz/1/4 cup plain (all-purpose) flour

• 600 ml/2 1/2 cups milk

• 1 bay leaf

• 5 ml/1 tsp made mustard

• Salt and freshly ground black pepper

• 75 g/3 oz Gouda cheese, grated

• 185 g/6 1/2 oz/1 small can tuna, drained

• 4 hard boiled (hard-cooked) eggs, sliced

• 12 stuffed olives, sliced

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Method:

1. Cook the pasta according to the packet directions, drain. Meanwhile, fry (sauté) the onion in the butter for 3 minutes until soft and lightly golden.

2. Stir in the flour then blend in the milk until smooth. Add the bay leaf, bring to the boil and cook for about 2 minutes, stirring all the time, until thickened.

3. Remove the bay leaf. Stir in the mustard and season to taste. Stir in the macaroni then add a third of the cheese and all the remaining ingredients. Taste and re­season, if necessary.

4. Pile into an ovenproof dish. Top with the remaining cheese and bake in the oven at 200°C/400°F/gas mark 6 for about 25 minutes until bubbling and golden.