Tuna Pasta

Cook the pasta in salted water until al dente, following package directions. Drain, but reserve some of the pasta water.

In a saucepan, combine the melted cheese and milk. Warm over low heat, stirring constantly, until the cheese melts completely and you have a smooth sauce.

Drain the excess liquid from the tuna and corn. Break up the tuna lightly with a fork.

Stir the tuna, corn, and black pepper into the cheese sauce. Mix well and heat for 2–3 minutes. Add a splash of pasta water if you want a silkier consistency.

Add the cooked pasta to the sauce and toss thoroughly until everything is evenly coated.