Perfect Tuna Mornay - cooking recipe

Ingredients

250 g macaroni style pasta (penne, rigatoni, bow ties..etc.)
1/2 onion, chopped finely.
4 tablespoons butter
4 tablespoons cornflour
cayenne pepper
500 -750 ml milk
200 g cheddar cheese, cubed
1 (400 g) can tuna in brine or (400 g) can tuna in water, drained and flaked.
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 tablespoon lemon juice
1 - 1 1/2 cup grated cheddar cheese
1/4 cup of prepared dried breadcrumbs

Preparation

Boil water and cook pasta according to packet instructions.
Add chopped onion to pasta water while pasta cooks.
Drain well.
Melt butter over a low heat.
Add flour and whisk to form a roux off the heat.
Season well with salt, pepper and cayenne.
Return to heat and add milk gradually, stirring all the time until white sauce thickens.
Remove from heat.
Add cheese cubes and stir till they melt.
Add tuna, peas, corn and lemon juice and combine.
Set aside.
In a casserole dish place pasta and white sauce mixture.
Stir to mix gently, making sure the pasta is well coated.
Top the casserole with most of the grated cheese, then add the breadcrumbs, cover breadcrumbs with remaining cheese.
Season well once again.
Bake casserole at 200 C for 20 minutes, or until cheese is melted and golden.
Voila.