Step 1

Using the food processor, combine spinach, sweet basil, Thai basil, parsley, garlic, almond flakes, Perfect Italiano parmesan cheese, and puree until chunky. Add ½ cup of Anchor full cream milk and puree until smooth. Set aside until needed.

Step 2

Melt Anchor unsalted butter in a saucepan on medium heat low, add flour and cook for 2 minutes. Add Anchor full cream milk part by part, whisking it all the time until smooth and thick.

Step 3

Add 170g Anchor Cheddar shredded, salt and pepper and cook until the cheese is melted, adjust seasoning to taste.

Step 4

Preheat oven on top heat only at 350 degrees F.

Step 5

Boil macaroni 1 to 2 minutes lesser to packet instruction. While waiting, add the spinach pesto and tuna into the cheese sauce and mix well. Drain pasta and transfer to the sauce, mix well until pasta is well coated.

Step 6

Spread pasta into a baking dish, top with the remaining Anchor cheddar shredded cheese.

Step 7

Bake in the oven near the oven broiler for 6 to 8 minutes until cheese is golden brown. Allow to cool slightly before serving. Enjoy!