:max_bytes(150000):strip_icc():format(webp)/5307209-6777202ca64e44ea8755264475c6e49a.jpg)
Ingredients
-
3 ¼ cups fusilli pasta
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
2 cups milk
-
1 ½ cups shredded Cheddar cheese, divided
-
3 teaspoons lemon juice
-
½ teaspoon mustard powder
-
salt and ground black pepper to taste
-
15 ounces tuna packed in water, drained and flaked
-
¼ cup dry bread crumbs
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
-
Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
-
Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
-
Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
Nutrition Facts (per serving)
613 | Calories |
25g | Fat |
48g | Carbs |
49g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 613 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 15g | 74% |
Cholesterol 102mg | 34% |
Sodium 498mg | 22% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 2g | 7% |
Total Sugars 8g | |
Protein 49g | 99% |
Vitamin C 2mg | 2% |
Calcium 485mg | 37% |
Iron 4mg | 21% |
Potassium 586mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.