Ingredients:

1/2 cup uncooked elbow macaroni (1 cup cooked)

1 tablespoon butter

1/4 cup onions, finely chopped

1 tablespoon all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1/2 cup milk

1/4 cup heavy cream

1 teaspoon lemon juice

1/2 cup cheddar cheese, shredded

1/4 cup parmesan cheese, grated

5 ounce can tuna, drained

1 1/2 tablespoons bread crumbs

1 tablespoon butter, melted

Directions:

1. Heat oven to 350 degrees F (177 degrees C). Cook the pasta according to package directions. Drain and set aside.

2. Spray the inside of an oven safe ramekin or small baking dish with non-stick cooking spray. Set aside.

3. Melt the butter in a small saucepan set to medium heat. Add the onions and stir until softened, about 4 minutes.

4. Stir in the flour, salt, pepper, nutmeg, thyme, and garlic powder to the pot and cook, stirring constantly for 1 minute.

5. Whisk in the milk, cream, and lemon juice and simmer sauce, whisking occasionally, until thickened, about 5 minutes.

6. Remove from heat and stir in cheeses. Put the tuna in a large bowl, stir in the sauce and the cooked pasta. Mix well.

7. Pour into the prepared ramekin.

8. In a small bowl, mix together the bread crumbs and the melted butter. Sprinkle over top of tuna casserole. Bake in the oven for 20-25 minutes or until topping is golden. Servings: 1 serving.

Bon Appetit!