Serves 4

200g macaroni (or other short pasta, e.g. penne)
50g butter
3 tbsp plain flour
500ml milk
Salt and black pepper
1 x 400g tin of chopped tomatoes
200g Cheddar, grated
1 x 160g tin of tuna, drained
Handful of breadcrumbs (optional)

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than package instructions. Drain and set aside.
3. Melt the butter in a large oven-safe pan over a medium-high heat. Add the flour and cook for two minutes, stirring constantly.
4. Gradually stir in the milk. Season with salt and black pepper and cook over a medium heat for 5-6 minutes.
5. Stir in the tomatoes and bring to a simmer. Cook for another 5-6 minutes until the sauce has thickened.
6. Add the cheese and stir until melted. Stir in the pasta and tuna.
7. Top with the breadcrumbs, if using, and bake for 30-35 minutes until golden on top and bubbling around the edges.

Per serving: 540kcals, 20.5g fat (11g saturated), 53g carbs (10.1g sugars), 35.1g protein, 3g fibre, 0.506g sodium

OPTIONAL EXTRAS: Not a fan of tuna? Leave it out entirely for a veggie version, or stir in some cooked chicken, turkey, bacon or ham instead. Stir in some halved cherry tomatoes, if desired, or finish with chopped fresh basil.