📝 About This Recipe
This comforting classic is a guaranteed winner for even the pickiest of eaters, combining tender pasta and protein-rich tuna in a velvety, mild cheese sauce. We've snuck in sweet corn and peas for a pop of color and nutrition, all topped with a golden, crunchy breadcrumb crust that kids absolutely adore. It is the ultimate weeknight rescue dish—wholesome, filling, and sophisticated enough for adults to enjoy too.
🥗 Ingredients
The Pasta Base
- 12 ounces Fusilli or Penne pasta (dry weight; shapes that hold sauce well)
- 2 cans Canned tuna in spring water (5-6 oz each, drained and flaked)
- 1/2 cup Frozen sweetcorn (thawed)
- 1/2 cup Frozen petite peas (thawed)
The Silky Cheese Sauce
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk (slightly warmed to prevent lumps)
- 1.5 cups Mild Cheddar cheese (shredded; reserve 1/2 cup for topping)
- 1/2 teaspoon Garlic powder (for subtle depth without 'bits')
- 1/2 teaspoon Salt (adjust to taste)
The Crunchy Topping
- 1/2 cup Panko breadcrumbs (provides superior crunch)
- 2 tablespoons Parmesan cheese (finely grated)
- 1 tablespoon Olive oil (to help the topping brown)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions suggest for 'al dente'. The pasta will finish cooking in the oven.
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3
During the last 2 minutes of pasta boiling, add the frozen corn and peas directly into the pasta water to blanch them quickly.
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4
Drain the pasta and vegetables in a colander and set aside. Do not rinse.
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5
In the same pot (now empty), melt the butter over medium heat. Once bubbling, whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't browned.
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6
Slowly pour in the milk, a splash at a time, whisking constantly to ensure a perfectly smooth sauce. Continue cooking until the sauce thickens enough to coat the back of a spoon.
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7
Remove the pot from heat. Stir in 1 cup of the shredded cheddar, garlic powder, and salt until the cheese is completely melted and the sauce is glossy.
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8
Gently fold the drained pasta, vegetables, and the flaked tuna into the cheese sauce until every piece is beautifully coated.
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9
Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula.
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10
In a small bowl, toss the panko breadcrumbs, Parmesan cheese, and olive oil together until the crumbs are lightly moistened.
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11
Sprinkle the remaining 1/2 cup of cheddar over the pasta, followed by the seasoned breadcrumb mixture.
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12
Bake for 20-25 minutes until the sauce is bubbling around the edges and the breadcrumb topping is a gorgeous golden brown.
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13
Let the dish rest for 5 minutes before serving. This allows the sauce to set slightly so it clings to the pasta better.
💡 Chef's Tips
Always undercook the pasta slightly during the boiling phase; it absorbs the cheese sauce in the oven and stays firm rather than turning mushy. For extra 'hidden' nutrition, you can stir in finely chopped spinach or grated zucchini—the cheese sauce masks them perfectly. If the sauce seems too thick before baking, add a splash of milk or pasta water to loosen it up. Use tuna canned in water rather than oil to keep the dish from becoming greasy for little tummies. To avoid lumps in your roux, make sure the milk is added slowly and is at least room temperature.
🍽️ Serving Suggestions
Serve with a side of crisp garlic bread for dipping into the extra cheese sauce. A simple side salad with a mild honey-mustard dressing balances the richness of the bake. For a fun kid-friendly presentation, serve in individual ramekins instead of one large dish. Pair with a glass of cold milk or a diluted apple juice for a complete meal. Add a few slices of fresh cucumber on the side for a cooling, crunchy contrast.