300 grams cooked elbow macaroni
2 tablespoons cooking oil
2 tablespoons garlic
½ cup chopped onions
½ cup diced green bell peppers
¼ cup tomato paste
½ cup broth
½ cup canned red kidney beans, drained
½ cup whole corn kernel, drained
2 – 184 grams Century Tuna Solid in Vegetable Oil, drained
3 tablespoons prepared barbecue sauce
1 teaspoon chili powder
¼ teaspoon cumin
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup shredded cheese
1 cup milk
½ cup all purpose cream
Heat oil in a large sauce pan. Sauté garlic, onions and green bell peppers. Add tomato paste, broth, kidney beans, corn kernels, tuna, barbecue sauce, chili powder, and cumin. Cover and allow sauce to simmer for about 5 minutes. Adjust seasoning with salt and pepper.
Meanwhile, heat utter in another sauce pan. Add flour and allow to cook until bubbly. Add cheese and milk then stir continuously until smooth and cheese has completely melted. Stir in cream and mix until smooth.
Pour chili sauce over macaroni then top with cheese sauce. Serve hot with garlic sticks on the side.
Makes 5 to 6 servings.