Cheddar Tuna Casserole Recipe

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Pasta = 30 minutes or less
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Cheddar Tuna Casserole

For 1 small (7 x 11) casserole which will make 6 lunch or 3 dinner servings.

1 can chunk light tuna in water (or oil for stronger flavor)
1/2 lb. pasta such as penne or rotelli (something that will hold the sauce well)
3 tbl olive oil
3 tbl besan or whole wheat flour
2 cups hot chicken broth
2 cups shredded cheddar cheese (1 1/2 cups in sauce, 1/2 cup on top)
grated nutmeg
small handful fresh arugula leaves
1/2 tsp kosher salt

In a saucepan, cook pasta to al denté (about 2 minutes less than instructions indicate)
Drain pasta and set aside
Return saucepan to heat, add oil and heat
When oil is hot, add besan and cook, whisking until it comes together - about 2 minutes
Slowly add broth, whisking constantly to eliminate lumps
When all liquid is incorporated, reduce heat slightly to low boiling
Meahwhile grate cheese
When sauce is thickened, add 1 1/2 cups cheese, nutmeg and salt
Reduce heat to lowest setting and stir until cheese is completely melted
Turn off heat and add pasta and arugula
Pour into a small casserole and top with remaining cheese
Bake at 375º until bubbly and top is browned

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