macaroni and cheese with tuna fish recipe

Written ByJenny Smyth Posted on
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The Best macaroni and cheese with tuna fish recipe

I’ve always been a fan of macaroni and cheese, and when I was introduced to the idea of adding tuna fish to it, I was skeptical at first. But after trying it out, I was pleasantly surprised by how well the flavors and textures worked together. The dish is a staple in many American households, and its origins date back to the mid-20th century when canned tuna was becoming increasingly popular.

One of the reasons I love this recipe is that it’s incredibly easy to make and requires minimal ingredients. The combination of the creamy pasta, the savory tuna, and the crunch of the breadcrumbs on top is absolute perfection. My kids absolutely love it, and it’s become a regular feature in our family meals.

In fact, I often serve it at gatherings with friends and family because everyone loves it so much. Plus, it’s a great way to get some extra protein into our diets without feeling like we’re eating something too ‘healthy’. Macaroni and cheese with tuna fish is a great comfort food that never fails to put smiles on our faces.

Another reason I adore this recipe is that it’s incredibly versatile – you can serve it as a main course, or as a side dish, or even as a snack. It’s also relatively healthy compared to some other comfort foods out there. For instance, using low-fat cheese and whole wheat pasta makes this dish feel like a guilt-free indulgence.

And let’s not forget about the nostalgic value – who didn’t grow up eating macaroni and cheese as a kid? It’s amazing how something so simple can bring people together like this dish does.

Macaroni and Cheese with Tuna Fish

4.8 from 1975 votes

A comforting casserole combining creamy macaroni and cheese with flaked tuna. This easy recipe transforms pantry staples into a hearty meal perfect for busy weeknights.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Cheese Sauce

8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

For the Tuna and Topping

2 cans (5 oz each) tuna, drained and flaked
1/2 cup frozen peas, thawed
1/2 cup panko breadcrumbs
1 tbsp melted butter

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 8 minutes, then drain in a colander and set aside.
4In a medium saucepan, melt 2 tablespoons of butter over medium heat.
5Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
6Gradually pour in the milk while whisking continuously to prevent lumps.
7Continue cooking the sauce over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 5 minutes.
8Remove from heat and stir in the Dijon mustard, salt, pepper, cheddar cheese, and Parmesan cheese until the cheese is fully melted and the sauce is smooth.
9In a large bowl, combine the cooked macaroni, cheese sauce, flaked tuna, and thawed peas.
10Stir gently until everything is evenly coated.
11Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
12In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter until the crumbs are moistened.
13Sprinkle the breadcrumb mixture evenly over the casserole.
14Bake for 20 to 25 minutes, until the topping is golden brown and the casserole is bubbly around the edges.
15Let it rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a lighter version, use reduced-fat cheese and milk. You can also add a pinch of paprika or cayenne for a hint of spice. If you prefer a softer topping, omit the breadcrumbs and bake as directed.

Watch Video Of How Macaroni and Cheese with Tuna Fish Works

One of my favorite things about this recipe is that it’s perfect for storing leftovers – just refrigerate or freeze your macaroni and cheese with tuna fish until you’re ready to reheat it again. When reheating your dish, make sure to add some extra milk if needed to maintain that creamy sauce consistency.

We often serve our macaroni and cheese with tuna fish at family gatherings or potlucks because everyone loves it so much – plus, it’s easy to scale up for large groups. If you’re looking for some inspiration on how to mix things up with this recipe, consider adding some steamed veggies or a side salad for added nutrition.

❓ Frequently Asked Questions About Macaroni and Cheese with Tuna Fish

Q: What type of pasta is best for macaroni and cheese with tuna fish?

A: You can use any type of pasta you like for this recipe, but I prefer using macaroni or shells because they hold onto the cheesy sauce so well.

Q: Can I use fresh tuna instead of canned tuna?

A: While you can use fresh tuna if you have access to it, canned tuna is actually better for this recipe because it has a more concentrated flavor that pairs perfectly with the pasta.

Q: How do I know if my macaroni and cheese with tuna fish has gone bad?

A: If you notice any moldy spots on your pasta or if your cheese has an off smell, it’s best to err on the side of caution and discard your dish.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare your macaroni and cheese with tuna fish up to a day in advance – just store it in an airtight container in the fridge until you’re ready to reheat it.

Q: Is this recipe suitable for vegetarians?

A: Unfortunately not – since we’re adding tuna fish to our macaroni and cheese.

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