Tuna Mac and Cheese - Chicken of the Sea
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Yields
4
Directions
- Cook macaroni in salted water according to package directions until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until nutty and fragrant.
- Slowly whisk in milk. Simmer until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in the shredded cheddar until smooth.
- Fold in the cooked macaroni, drained tuna, and peas. Use a spatula to stir gently so the tuna stays in visible flakes. For a classic finish, you can top the dish with toasted breadcrumbs.
- Add black pepper and garlic powder. Top with a dash of paprika for color.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Chunk Light Tuna, drained.
- 8 oz elbow macaroni (about 2 cups).
- 1.5 cups shredded sharp cheddar cheese.
- The Sauce: 2 tbsp butter, 2 tbsp all-purpose flour, 1.5 cups whole milk.
- 1 cup frozen peas (thawed).
- Seasoning: 1/4 tsp black pepper, 1/2 tsp garlic powder, and a pinch of paprika.