2 big spoons
margarine big pot
½ cup flour strainer
¾ cup grated
cheese small
pot
One 250 gram can
of tuna spoon for stirring
5 hand full’s of
pasta can
opener
Milk
In the big pot
on high heat, heat up the water which you’ve added the water from the tuna can
and throw in at least 5 handfuls of pasta the pasta will cook while you are
making the sauce.
To make the
sauce place flour and margarine in the smaller saucepan,
heat on low till
marg is melted, stir into four and add milk slowly while stirring, you may want
to turn up the heat slightly as you want this to thicken up a little first
before you add cheese.
Add cheese and
keep stirring , stir till your hand is sore and cheese is melted.
Remove sauce
from heat before you drain pasta or it WILL stick.
By this time
pasta will be cooked,
drain pasta off
over the sink and put the drained pasta into an oven proof
casserole dish
pour your sauce over the top of the pasta.
Bake in oven at
around 200 or so for 15-20 minutes to brown
Serve with
tomato sauce !
You can use a
packet of cheese sauce if you like but you’ll still have to cook it on the stove in order for it to thicken up
I added bacon to
this one as we just happened to have some already cooked, you can add mushrooms
canned (drained) or fresh or corn if you like those.
I use homebrand
canned and milk, its cheap and tastes the same as name brand.
Some may say I
cook pasta wrong I don’t cook it wrong I cook it differently, two handfuls per
person and one for extra, thrown into warm water and brought up to the boil.
I don’t use
salt either, never use it in cooking let folks assault their own food, less salt is
better for you anyway.
