Ingredients

500g Zafarelli Penne Rigate

425g tin of tuna in oil

1 tin of corn kernels or 2 freshly steamed cobs

60 grams butter

1/2 cup plain flour

1L full cream milk (heated)

250 mls vegetable stock (stock cubes are fine)

1 tsp mustard powder 

400 grams of grated cheese (cheddar, Colby, Parmesan)

Freshly cracked pepper

Method

1. Bring a large pot of salted water to the boil.
2. Preheat oven to 190 degrees 
3. In a medium to large saucepan, melt the butter. Whisk in the flour to create a ‘roux’. Allow to cook off for a minute before adding the heated milk and stock. Whisk to combine over low heat until the sauce thickens to a creamy consistency. Whisk in the mustard powder.
4. Add the tuna and corn kernels, followed by the cheese (reserving a bit to sprinkle on top).
5. Add the pasta to the boiling water and cook for 6 minutes. Using a slotted spoon, transfer the pasta into the cheesy tuna sauce and stir to combine. 
6. Mix well, adding in a little bit of pasta water if too thick.
7. Transfer to a baking dish and sprinkle with the remaining cheese.
8. Bake at 190 degrees, uncovered for 25 minutes.