Cook the pasta as per the pack instructions. Preheat the oven to 200'C / Fan 180'C / Gas Mark 6 and set aside an ovenproof dish. While the pasta bubbles away, make the sauce.

Melt the butter in a large saucepan over a low heat. Once melted, add the flour and mix into a thick paste. Cook for 2-3 minutes, stirring to ensure it does not stick. Add the dried parsley, paprika, garlic powder and chilli flakes (if using) and stir for another 30 seconds to one minute until all mixed in.

Add a splash of milk and mix well until it forms into a paste with no lumps. Continue to add the milk around 50-75ml at a time, each time mixing until there are no lumps. Once you've added all the milk you should have a smooth, thick sauce.

Add the drained tuna and sweetcorn to the sauce and stir well. Next add in the 200g of grated cheese and stir until it has melted into the sauce. Add the ketchup, stirring until it is fully mixed together into a smooth sauce. Turn off the heat. You may want to taste it at this point and add some salt and black pepper if you feel it needs some extra seasoning.