Tuna Macaroni Cheese

Cook time 30 mins
Servings 8


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

Tuna Macaroni Cheese


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.