Tuna and Macaroni Bake

After 32 long days in the hospital, Sinyo's finally home, and after four days of adjusting, he asked if I could make my tuna and macaroni bake. He said he thought he might like it, and it turned out he loved it just as much as the Bolognese Mac and Cheese I made him the day before!

It's amazing how a simple, home-cooked meal can bring back a sense of normalcy, especially after a long hospital stay. This Tuna and Macaroni Bake is a creamy, cheesy embrace, infused with the savory warmth of tuna. Each bite is a gentle reminder of home, from the tender pasta to the rich, soothing sauce, punctuated by the comforting notes of tuna. The golden, slightly crunchy top layer adds a delightful contrast, making it even more satisfying.

Seeing Sinyo enjoy this classic dish, a meal he was hesitant about but ultimately craved, and loving it as much as the Bolognese, fills me with joy. It's a reminder that sometimes, the best medicine is a meal made with love, and a gentle push towards rediscovering the simple joys of home – especially when it comes in the form of cheesy, comforting goodness.

Jackie Balaclava

TUNA AND MACARONI BAKE

145g (1 cup) macaroni pasta

1 tbsp butter

1 brown onion, finely chopped

2 tbsp plain flour

2 cups skim milk

1/2 cup grated light tasty cheese

185g can tuna in spring water, drained

Preheat oven to 180°C. Grease a 6-cup capacity ovenproof dish. Cook pasta following packet directions. Drain.

Meanwhile, melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 1 to 2 minutes. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture comes to the boil.

Remove from heat and stir in mustard, cheese, tuna, parsley and pasta. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with breadcrumbs. Bake for 20 to 25 minutes or until top is golden. Serve with steamed vegetables.