12 ounces cooked medium-sized shell pasta
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
3 tablespoon butter
1 1/2 tablespoon flour
1 1/2 cups milk
pinch of cayenne
pinch of garlic powder
1 cup frozen green peas, thawed
1 8-ounce bag albacore tuna, drained
1 1/2 cups sharp cheddar
Heat oven to 425. Lightly butter a shallow, 4-quart casserole or two small gratin dishes.
Combine bread crumbs and parmesan in shallow bowl and set aside.
Melt butter in saucepan. Remove 1 tablespoon and add it to breadcrumb mixture, tossing with a fork to combine well. Leave remaining butter in saucepan and add flour to make a roux.
Add milk and stir well to ensure that lumps do not form. Add cayenne and garlic powder to taste. Heat mixture over medium heat, stirring nearly constantly, until mixture is thick.
Add peas and tuna to to milk mixture and heat through over medium-low heat. Slowly whisk in cheese.
Stir pasta and cheese mixture together and turn out into casserole or gratin dishes. Top with bread crumb mixture.
Bake 30 minutes, or until bubbly and lightly browned.