Comforting Tuna Noodle Casserole

• 1/2 box small pasta such as egg noodles, mini shells, mini penne (8 oz.)
• 2 cups sliced crimini mushrooms
• 1 tablespoon chopped rosemary
• 1/4 cup Marsala wine (can sub white wine, but not as good)
• 1 can good Italian tuna packed in oil, drained
• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• 1 cup chicken stock
• 1 teaspoon freshly ground nutmeg
• 1 cup grated cheddar
• 1 cup grated parmesan
• 1/4 cup breadcrumbs
• truffle butter (optional)

1. Cook the pasta in salted boiling water according to box instructions but stop about 5 minutes early and drain.
2. Meanwhile, saute the mushrooms in a little olive oil until they have softened. Add the rosemary and toss through. Add the wine and continue to cook for 2 minutes.
3. Combine the flour and butter in a separate pan and cook until the paste starts to brown. Add the milk and whisk so that there are no lumps. Add the chicken stock and whisk again. Add the mushroom mixture, the tuna, nutmeg, and about 3/4 of the cheeses. Reserve the rest of the cheese and combine with the breadcrumbs in another bowl.
4. Add the cooked pasta to the sauce and stir through. Pour into a baking dish and top with the breadcrumbs mixture. If you have some truffle butter, you can dot the top with little bits of it. You may want to reserve it and add before serving as well. Bake at 400 degrees for 20-30 minutes, until it starts to get bubbly and browned on top.

pasta, crimini mushrooms, rosemary, marsala wine, good italian, flour, butter, milk, chicken stock, freshly ground nutmeg, cheddar, parmesan, breadcrumbs, butter

Taken from food52.com/recipes/16378-comforting-tuna-noodle-casserole (may not work)