Tuna and asparagus macaroni mornay

• 250 gram macaroni
• 90 gram butter
• 1/4 cup (35 grams) plain flour
• 2 1/2 cup (625 millilitres) milk
• 3/4 cup (90 grams) grated cheddar cheese
• 1 bunch asparagus, cut into pieces, blanched
• pinch of grated nutmeg
• 1 425 gram can tuna in springwater, drained, flaked
• salad, to serve

Tuna and asparagus macaroni mornay

• 1

  In a saucepan of boiling, salted water, cook macaroni according to packet directions. Drain.

• 2

  In a saucepan, melt 60 grams of butter on medium heat. Stir in flour and cook, stirring, 1 minutes. Stir in milk, increase heat and stir until sauce boils and thickens. Stir in 1/2 cup of cheese and asparagus. Add nutmeg and season to taste.

• 3

  Toss through pasta, tuna and remaining butter. Pour into a 6-cup gratin dish. Sprinkle with remaining cheese and place under a preheated grill 5 minutess, until cheese melts and browns. Serve with salad.