INGREDIENTS

INSTRUCTIONS

1.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
Posted to FOODWINE Digest 12 Dec 96
From:    Joell Abbott <abbott@ZIP.COM.AU>
Date:    Fri, 13 Dec 1996 17:29:28 +0000

A Message from our Provider:

“Jesus: beaten so that you could be unbeatable”