This is a very fast and easy 'student' version of the classic recipe.
It can quickly be knocked up from store cupboard standbys, yet looks presentable and makes a great hot lunch or snack.
It can also serve as the basis of an ultra-fast dinner with the addition of a some vegetables or salad and some crusty bread (warmed, with garlic butter if you like).
Serves 2 as a lunch or supper dish, or up to 4 if served with plenty of veg etc.
Ingredients:
A tin of Tuna, drained. A standard 185g tin is plenty.
A cheap tin of Macaroni Cheese. A Value brand is fine.
A couple of Tablespoons of Sweetcorn, tinned or frozen.
A heaped Tablespoon or so of Breadcrumbs. Just grate a crust!
A little grated cheese, any variety, incuding goatsmilk. A level Tablespoon is plenty.
Method:
Empty the tuna and macaroni cheese into a saucepan and heat gently, adding the sweetcorn. Stir well to combine. Heat thoroughly.
Pour into an oven-proof casserole dish.
Top with the breadcrumbs and sprinkle the cheese over the top.
Pop in the oven, or halogen oven, (or under the grill if your dish will withstand it) at 200°C, 390°F, or Gas Regulo 6, for about 15 minutes or until the breadcrumbs have crisped and browned and the cheese has melted.
You could probably get away with using a cook's blowtorch at a push, provided the original mixture has been heated thoroughly beforehand!
Serve and enjoy.
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