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Cook the pasta: Bring a large pan of salted water to the boil. Cook the penne until al dente according to packet instructions. Add the frozen peas for the last 2 minutes. Drain and set aside.
Make the roux: Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder. Cook for 1 minute, stirring constantly.
Build the béchamel: Add the milk gradually, a splash at a time, whisking after each addition until smooth before adding more. Slowly bring to the boil over a low heat, whisking frequently, until the sauce thickens. Simmer gently for 2 minutes to cook out the raw flour taste. Season with cayenne, salt and pepper.
Add the cheese: Remove from the heat. Stir in 100g of the grated Cheddar until melted and smooth.
Combine: Fold the pasta, peas, drained tuna and sweetcorn into the cheese sauce. Be gentle with the tuna so it stays in chunks, not mush. Pour into a large gratin dish.
Top and bake: Preheat the oven to 200C (180C fan) / Gas 6. Mix the remaining 50g Cheddar with the breadcrumbs and thyme. Scatter over the top. Bake for 20 minutes until the topping is golden and crisp and the sauce is bubbling at the edges.