Cheddar Tuna Noodle Casserole

1

Prepare the oven and ingredients

Oven

Box grater

Measuring cups and spoons

Baking dish

Kitchen scale

Wash your hands with soap and water before preparing the ingredients. Heat the oven to 375°F with a rack in the middle. Grease the baking dish with 1 tablespoon of the butter. Drain the tuna, measure out 12 ounces and break it into bite-size flakes. Shred the cheddar.

2

Undercook the noodles

Mixing Bowl

Colander

Measuring cups and spoons

pot

Bring the 3 quarts of water to a boil in the large pot. Add 1 teaspoon of the salt and the noodles. Cook for 2 minutes less than the package’s suggested cooking time; the noodles should bend easily but remain firm in the center. Drain without rinsing and transfer to the large mixing bowl.

3

Make the butter-flour roux

Whisk

Saucepan

Measuring cups and spoons

While the noodles cook, melt 3 tablespoons of the butter in the saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute without letting it brown.

Gradually whisk in the milk until smooth. Add the mustard powder, remaining 1/2 teaspoon salt and black pepper. Bring to a gentle simmer, stirring frequently, then cook for 3–5 minutes, until the sauce lightly coats a spoon.

5

Melt in the cheddar

Saucepan

Mixing spoon

Remove the saucepan from the heat. Add the cheddar in three batches, stirring until each batch melts before adding the next. The sauce should be smooth and creamy; do not boil it after adding the cheese.

Add the cheese sauce, tuna and frozen peas to the noodles. Fold gently until evenly combined, keeping some tuna flakes intact. Transfer to the prepared baking dish and spread into an even layer.

7

Add the buttery breadcrumb topping

Microwave

Measuring cups and spoons

Mixing spoon

Bowl

Melt the remaining 2 tablespoons butter in the small microwave-safe bowl in short bursts. Stir in the breadcrumbs until evenly moistened. Scatter the entire mixture evenly over the casserole.