Tuna pasta bake

• 150gMature cheddar, grated
• 4Spring onions
• 3 tinsTuna chunks, drained
• 1 tinSweetcorn, drained
• 400gPenne
• 40gButter
• 40gPlain flour
• 600mlSemi-skimmed milk
• 1 tspDijon mustard
• 30gPanko breadcrumbs

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan) and put a big pan of salted water on to boil. Grate the cheese, slice the spring onions and drain the tuna and sweetcorn.

2. 2

   Cook the penne for 2 minutes less than the packet says, usually about 9 minutes, and drain.

   11 min, mostly hands-off

3. 3

   Meanwhile, melt the butter in a saucepan over a medium heat, stir in the flour and cook for a minute. Take it off the heat and whisk in the milk a splash at a time until smooth, then simmer for 5 minutes, stirring, until it coats the back of a spoon. Off the heat, stir in the mustard and two thirds of the cheese, and season.

4. 4

   Fold the penne, tuna in big flakes, sweetcorn and most of the spring onions into the sauce and tip into a baking dish. Mix the rest of the cheese with the panko and scatter it over.

5. 5

   Bake for 20 minutes, until golden on top and bubbling at the edges.

   20 min, mostly hands-off

6. 6

   Scatter over the rest of the spring onions. Serve, or cool and portion into tubs for the fridge or freezer.