Tuna Mac and Cheese
This Tuna Mac and Cheese recipe combines the comfort of macaroni with the nutrition of tuna for a quick and satisfying meal. Perfect for busy weeknights!
Equipment
- Large pot for boiling pasta
- Saucepan for making cheese sauce
- Whisk for smooth sauce
- Baking dish (optional for broiling)
Ingredients
- 8 oz macaroni elbow or any short pasta
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 2 cups milk whole or 2%
- 2 cups shredded cheddar cheese
- 1 5 oz canned tuna drained and flaked
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs optional, for topping
Instructions
- Cook the macaroni according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Reduce heat to low and stir in the shredded cheese until melted and smooth. Add the drained tuna, salt, and pepper, mixing well.
- Combine the cooked macaroni with the cheese sauce and tuna mixture. If using, sprinkle breadcrumbs over the top.
- Serve immediately or transfer to a baking dish and broil for 2-3 minutes until the breadcrumbs are golden brown.
Notes
Chef's Tips:
• For a creamier texture, use whole milk instead of 2%
• Avoid overcooking the pasta to prevent it from becoming mushy in the sauce
• Serve with a side salad for a complete meal
Food Safety:
• Ensure the tuna is fully drained to avoid excess moisture in the dish
• Refrigerate leftovers within 2 hours and consume within 3-4 days