Ingredients

• 125g Essential Cuisine Béchamel Sauce Mix 
• 16g Essential Cuisine Cheese Stock Mix 
• 1 litre cold water
• 250g grated mature cheddar cheese 
• 1kg cooked gluten free rigatoni or penné pasta 
• 500g drained tuna chunks 
• 500g drained sweetcorn kernels 
• 250g blanched broccoli florets 
• 2tbsp chopped mix herbs (parsley, dill and chives) 
• 150g gluten free breadcrumbs Salt and pepper, for seasoning 

Method

1. Preheat the oven to 180c. 
2. Whisk the Essential Cuisine Béchamel and Cheese Stock Mix with the water. Bring to the simmer, stirring continuously. 
3. Cook for a few minutes, then remove from the heat and stir through the cheddar cheese. 
4. Mix with the pasta, tuna, sweetcorn, broccoli and herbs, season to taste. 
5. Transfer to a baking dish and sprinkle on the breadcrumbs, bake for 30 minutes or until the crust is golden brown and the centre is piping hot.