Tuna and broccoli macaroni cheese
200 g, macaroni
4 cup(s), (320g) florets, chopped
1 small, finely chopped
2 clove(s), crushed
Evaporated skim milk
375 ml, (1 x can)
Tuna, canned in springwater, drained
Reduced-fat 15% cheddar cheese
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add broccoli for last 2 minutes of cooking. Drain. Return pasta and broccoli to pan.
- Meanwhile, lightly spray four 1¼-cup (310ml) capacity ovenproof dishes with oil. Lightly spray a medium saucepan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Combine ¼ cup (60ml) evaporated milk and cornflour in a small bowl until smooth. Add remaining evaporated milk to onion mixture and stir until heated through. Stir in cornflour mixture. Cook, stirring, for 4–5 minutes or until sauce boils and thickens. Season with salt and pepper. Add sauce, tuna, cheese and chopped dill to pasta mixture and toss gently to combine.
- Spoon pasta mixture into prepared dishes and sprinkle with almonds. Bake for 12–15 minutes or until golden. Serve sprinkled with extra dill.