Tuna mornay recipe | Women's Weekly Food

Ingredients

• 375g elbow macaroni
• 60g butter
• 1 medium brown onion (150g), chopped finely
• 1 clove garlic, crushed
• 2 stalks celery (300g), trimmed, chopped finely
• 1/4 cups (35g) plain flour
• 1 1/2 cups (375ml) hot milk
• 1 cup (250ml) pouring cream
• 425g canned tuna in springwater, drained, flaked
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons finely grated lemon rind
• 1 cup (70g) stale coarse breadcrumbs
• 1 cup (120g) coarsely grated cheddar cheese