Ingredients:

  • 1 pound (450g) egg noodles
  • 1/2 cup (115g) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 cups (225g) shredded cheddar cheese, divided
  • 2 (5 ounce / 142g each) cans tuna in water, drained
  • 1 (10 ounce / 283g) package frozen peas, thawed (or 1 cup fresh)
  • 1/2 cup (50g) crushed potato chips (like Lay's) or breadcrumbs, for topping (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook egg noodles according to package directions. Drain well and set aside.
  3. In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste (a roux!).
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce has thickened, about 5-7 minutes.
  5. Stir in thyme, salt, and pepper. Remove from heat and stir in 1 1/2 cups of the cheddar cheese until melted and smooth.
  6. In a large bowl, combine the cooked noodles, cheese sauce, tuna, and peas. Mix well.
  7. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese and the crushed potato chips (if using).
  8. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Let stand for a few minutes before serving.