Mac 'n' cheese with pimento

Ingredients:

• 220 g large shell pasta
• 1/4 cup vegetable oil
• 1 onion, chopped
• 220 g of thinly sliced ​​champignons
• 1 tbsp chopped fresh thyme
• 1/4 cup flour
• 2.5 cups lightly salted chicken broth
• 1 cup whole milk
• 3 x 140g cans tuna in brine, drained
• 1 cup pimento cheese spread
• 8 butter crackers, crumbled

Preparation:

1. Preheat the oven to broil. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain.
2. Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms, and 2 teaspoons thyme. Cook, stirring occasionally, until softened, 10 to 12 minutes; season with salt and pepper to taste. Add the flour and stir to coat the vegetables; cook for 1 minute. Pour in the chicken broth and milk and bring to a simmer, stirring, until the sauce is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta, evenly distributing the ingredients; season with salt and pepper to taste.
3. Spoon the remaining 1/2 cup pimento cheese over the pasta mixture and broil until the cheese is melted and golden brown in spots, 1 to 3 minutes. Sprinkle with crushed crackers and the remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool for 10 minutes.