This might not be to everyones tastes, but Kelly makes it for us occasionally and it's bloody lovely. So there!
Ingredients:
- 6 rashers back bacon
- 300g/10oz pasta twists
- 25g/1oz butter
- 1 tbsp olive oil
- 2 tbsp flour
- 200ml/7floz vegetable stock
- 200ml/7floz milk
- salt & pepper
- 185g/61/2oz can tuna, drained
- 50g/2oz cheddar cheese
- 50g/2oz fresh breadcrumbs
Directions:
1) Preheat the oven to 190c/375F/gas mark 5. Cut the bacon into large pieces or strips. Cook the pasta in plenty of slightly salted boiling water for 10 minutes or as directed on the packet and then drain.
2) Meanwhile, melt the butter and oil in a saucepan and add the bacon. Cook for 2 minutes. Stir in the flour and cook for 1 minute. Remove from the heat.
3) Gradually stir in the stock and the milk. Then return to the heat and cook, gently stirring until the sauce thickens slightly. Season to taste.
4) Place the cooked pasta in a shallow oven-proof dish and scatter the tuna, in chunks, over the pasta. Toss lightly to mix (insert dirty joke here). Pour over the sauce. Mix together the breadcrumbs and cheese and scatter over the top.
5) Bake in the centre of the oven for 20 minutes until the top is crisp and golden.
And that's it. here's what ours looked like when it came out of the oven shortly before being demolished.....
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