1 lb penne pasta
2 cans tuna, drained
2 C cheddar cheese, grated
1/4 C fresh parsley or tarragon, finely chopped
1 C breadcrumbs
2 C milk
1/2 C unsalted butter, divided
3 Tbsp flour
1/2 C parmesan cheese, grated
3/4 tsp salt
1/2 tsp pepper
Preheat oven to 350 F degrees. Grease a 9x13 baking dish with butter or non-stick
Bring a large pot of salted water to boil. Cook pasta until al dente. Drain and set aside.
In a medium saucepan, over low heat, melt 4 Tbsp butter.
Whisk in flour and cook for 2-3 minutes, or until smooth and paste-like.
Whisk milk into roux, continuing to stir until sauce begins to thicken.
Season generously with salt and pepper.
Add cheddar cheese. Stir until melted and smooth. Pour sauce over pasta.
Add tuna and mix. Transfer mixture to baking dish.
Melt remaining butter and pour over breadcrumbs, in a medium bowl.
Add parsley or tarragon, salt, and pepper. Mix to combine.
Mix parmesan cheese into breadcrumb mixture and sprinkle over casserole.
Bake for 25 minutes, or until golden brown and sauce is bubbly.