Tuna Macaroni Cheese

Cook Time 30 mins

Servings 8

Ingredients

2 tbsp. olive oil
1 onion
300g button mushrooms, quartered
½ cup white wine
3 sprigs thyme
425g can of tuna in springwater, drained
1 litre milk
500 ml water
½ head cauliflower, cut into small florets
400g San Remo macaroni
A good pinch nutmeg
250g ricotta
2 cups tasty cheese, grated
1 ½ cups bread crumbs

Method

Sweat off onions with the mushrooms in oil until soft and translucent. Add the thyme and white wine and bring to the boil. Reduce for 2-3 minutes to cook off alcohol. Season with salt and pepper. Cool slightly before adding the drained tuna.

Place milk, water and a good pinch of salt to a large saucepan and bring to the boil. Add the macaroni and cauliflower. Cook for 8 minutes, stirring frequently. Drain off most of the remaining liquid, leaving enough just keep the pasta and cauliflower moist. Add the tuna mixture along with nutmeg, ricotta and 1 cup of tasty cheese. Combine. Pour into a baking dish and sprinkle with breadcrumbs and remaining tasty cheese.

Place under a grill until golden brown.