INGREDIENTS

INSTRUCTIONS

Preheat oven to 180 C.  Brush a 20cm x 30cm x 6cm oblong baking  dish
with melted butter.  Cook macaroni in boiling water until  tender.
Drain, set aside.  2.Heat butter in a small pan, add the flour and stir
over a low heat  until flour mixture is lightly golden.  Remove from
the heat,  gradually add the milk and stir until smooth.  Add the
cream, mustard  and black pepper. Return to the stove and stir over a
low heat until  mixture has thickened.  3.Add pepper and spring onion
to prepared sauce.  Drain asparagus,  reserve 12 stalks for garnish and
chop remaining asparagus into 3cm  pieces. Drain the tuna and flake
with a fork.  Add the prepared  sauce, asparagus and tuna to the
macaroni, mix well.  Spoon the  mixture into prepared dish, arrange the
reserved asparagus stalks  over the pasta, sprinkle with cheese. Bake
for 20 mins or until  cheese is golden.  Make this dish up to a day
ahead.  Cover the uncooked mixture with  plastic wrap, then refigerate.
Bake when ready to serve.  FROM : Family Circle, May 1994. Submitted By
SUE RYKMANS MSG# 214  Cooking & Gourmet Echos 6/94 Posted to FOODWINE
Digest 12 Dec 96  From:    Joell Abbott <abbott@ZIP.COM.AU>  Date:  
Fri, 13 Dec 1996 17:29:28 +0000

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 544
Calories From Fat: 328
Total Fat: 37.3g
Cholesterol: 121.1mg
Sodium: 426.5mg
Potassium: 334.6mg
Carbohydrates: 43.7g
Fiber: 2.2g
Sugar: 6.4g
Protein: 10.2g