Tuna Noodle Casserole with Bechamel Sauce
Skip the canned soup in favor of homemade bechamel sauce in this cheesy, comforting tuna noodle casserole.

Bring a large pot of lightly salted water to a boil.

Add penne and cook stirring occasionally for 2 minutes less than directed on the package about 9 minutes.

Drain penne reserving 1 cup pasta water rinse and set aside.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly grease a 9×13-inch casserole dish.

Melt 3 tablespoons butter in a large shallow saute pan.

Stir in flour and continue stirring until golden about 3 minutes.

Gradually whisk in milk.

Add minced onion bay leaves and cayenne pepper.

Continue cooking until bechamel sauce thickens 10 to 15 minutes.

Season with 1/4 teaspoon salt.