Ingredients:
200 grams elbow macaroni pasta, cooked according to package direction
¼ cup butter
½ cup chopped red bell pepper
1¼ cup sliced button mushrooms
½ cup chopped spring onions
⅓ cup Cream All-Purpose Flour
1 – 410 ml Angel Evaporada
1 cup chicken broth
2 – 184 grams Century Tuna Chunks in Water, drained
¾ cup grated cheddar cheese
1 pinch of cayenne pepper or 1 teaspoon Tabasco sauce
½ teaspoon salt
¼ teaspoon pepper
¼ cup toasted breadcrumbs
Procedure:
Melt butter in a skillet over medium heat. Add red bell pepper and cook until soft. Add mushrooms and spring onions until juices evaporates. Add flour and stir well. Stir in milk and broth and aloow to come to a slow boil, constantly stirring. Cook until slightly thick. Add tuna, cheese and cayenne pepper. Remove from heat and stir until cheese melts. Add the pasta and season with salt and pepper. Lightly butter an oven proof dish. Pour pasta mixture in the baking dish, sprinkle with breadcrumbs. Bake in a pre-heated oven for 25 – 30 minutes at 350ºF. Serve.
Makes 6 servings.
