Such an old school recipe but one that never gets old and it is mighty tasty too. Any gluten free pasta style of macaroni or small pasta shape will work in this recipe. A quick and easy lunch or dinner.
8 oz. Gluten Free Pasta Shells
1 184 gram canned chunky white tuna
1 1/4 c. 2 % milk (we use lactose free)
2 1/2 Tblsp. butter
1/4 cup diced onion, 1 minced garlic clove
1/2 a celery stalk, minced
1/4 finely chopped red pepper
1/2 tsp. dried mustard, 1 tsp. paprika, 1/2 tsp. garlic powder, salt and pepper to taste
1 1/2 Tblsp. potato starch
1 cup aged cheddar cheese
Heat up a sauce pan on low medium heat. Add the butter, and once melted add in the onion, garlic, celery and chopped red pepper. Season with the spices and saute a good 6-7 minutes or until the veggies are soft. Sprinkle in the potato starch and whisk allowing to cook for a minute or two. Slowly add in the milk, whisking well until there are no lumps. Add in the cheddar cheese again stirring to melt. Check and adjust for any seasonings, turning down to minimum heat. Then add in the chunky tuna and mix to incorporate.
Cook pasta as per directions and drain well in a colander. Add to the tuna cheese sauce and gently fold in pasta until well combined. At this point you could top with gluten free bread crumbs and pop in a 350 degree oven to lightly toast or have as is.