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Export 11 ingredients for grocery delivery
Step 1
Cook noodles in boiling, salted water until slightly undercooked. Drain, return to the pot and set aside.
Step 2
Melt butter in a medium-sized skillet over medium heat. Add in shallots, season with salt & pepper, and saute until softened, about 3-4 minutes. Add in flour and stir, cooking for 1 more minute. Flour and butter will be lumpy.
Step 3
Slowly whisk in chicken broth, breaking up the clumps of butter and flour. Once all the chicken broth has been incorporated, pour in the milk and bring the mixture to a boil. When boiling, add in peas. Turn the heat back down to medium and let the mixture bubble until thickened, about 5-6 minutes, whisking every minute or so.
Step 4
Add drained tuna to the sauce as well as more salt & pepper to taste. Turn off the heat and stir in cheddar cheese until completely melted. Pour the sauce into the pot with the cooked noodles and mix to combine.
Step 5
Preheat oven to 375 degrees. Spray two individual sized baking dishes with non-stick spray and divide the mixture evenly between the two.
Step 6
Combine parmesan cheese, panko bread crumbs and Italian seasoning in a small dish, then divide the mixture evenly between the two baking dishes. Spray the tops with more non-stick spray and bake for 20 minutes, or until golden brown.