Macaroni Cheese with Tuna, Sweetcorn and Peas

Mac and cheese is a family favourite. But have you ever tried it with tuna? This recipe transforms the humble dish (and also sneaks a few extra veggies in there for the kids).

Serves 4


  • 1 x 145g canned tuna, drained
  • 1 x 300g canned garden peas, drained
  • 1 x 326g canned sweetcorn, drained
  • 250g macaroni
  • 40g butter
  • 40g plain flour
  • 600ml milk
  • 250g cheddar, grated
  • 50g Parmesan, finely grated


  • Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
  • Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, this will look like a paste, cooking for a few minutes.
  • Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce. Add in the tuna, sweetcorn and peas and stir well. Meanwhile, preheat the grill to hot.
  • Remove the sauce from the hob, add 175g of the cheese and stir until it is well combined and melted.
  • Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
  • Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill.
  • Cook until the cheese is golden and bubbling. Enjoy!