Ingredients

• 400 g macaroni
• spray canola or olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely sliced
• 440 g can corn kernels, drained
• 2 tablespoons cornflour
• 375 ml can CARNATION Light and Creamy Evaporated Milk
• 125 ml (½ cup) MAGGI Chicken Stock
• ½ cup grated reduced-fat tasty cheese
• 440 g can tuna in brine, drained and flaked

Method

1. Start cooking pasta in a large pan of boiling water.
2. Meanwhile, spray a large pan with oil and heat.
3. Add the onion and celery and cook over medium heat for 3 minutes or until soft.
4. Stir in the corn kernels.
5. Put the cornflour into a small bowl and gradually add 80 ml (1/3 cup) milk, stirring until smooth.
6. Add the remaining milk and the stock to the pan then gradually add the cornflour mixture, stirring constantly.
7. Keep stirring until the sauce boils and thickens.
8. Remove from heat and stir in the cheese until melted.
9. When the pasta is al dente, drain and add with the tuna to the pan.
10. Stir to combine, and serve immediately.