Wednesday, December 19, 2018






title="Tuna mac 'n' cheese"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-mac-039n039-cheese.jpg" srcset="https://img.taste.com.au/oPkUkhbI/w720-h480-cfill-q80/taste/2016/11/tuna-mac-n-cheese-65248-1.jpeg 720w, https://img.taste.com.au/x5YFq2li/w643-h428-cfill-q90/taste/2016/11/tuna-mac-n-cheese-65248-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna mac 'n' cheese"
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  • 4 Servings

  • Capable cooks
























Peas add a nutritional element and a splash of colour to this traditional tuna pasta bake.



Featured in
Pasta recipes, Nutrition information













Ingredients




  • 250g dried macaroni pasta

  • 2 tablespoons margarine

  • 1/4 cup plain flour

  • 1 garlic clove, crushed

  • 2 1/2 cups reduced-fat milk

  • 425g can tuna in springwater, drained, flaked

  • 1 cup frozen peas

  • 1 1/2 cups grated low-fat cheddar cheese

  • Steamed vegetables, to serve












Method





  • Step 1


    Preheat grill on high. Grease a 5cm deep, 18cm square (base), baking dish. Cook macaroni in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.




  • Step 2


    Meanwhile, melt margarine in a saucepan over medium heat. Add flour and garlic. Stir until mixture thickens and bubbles. Remove from heat. Gradually whisk in milk. Return to heat. Cook, stirring, for 5 minutes or until thickened. Remove from heat.




  • Step 3


    Add tuna, peas and 1 cup cheese. Stir until cheese melts. Stir in pasta. Spoon mixture into prepared dish. Sprinkle with remaining cheese. Grill for 4 to 5 minutes or until cheese browns and melts. Serve.










  • Low carb





Nutrition



  • 2696 kj

    Energy


  • 21g

    Fat Total


  • 10g

    Saturated Fat


  • 5g

    Fibre


  • 46g

    Protein


  • 79mg

    Cholesterol


  • 555.27mg

    Sodium


  • 11g

    Carbs (sugar)


  • 65g

    Carbs (total)





All nutrition values are per serve





  • Author: Emma Braz

  • Image credit: Ben Dearnley

  • Publication: Super Food Ideas

















Source: taste.com.au

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