This Tuna Mac and Cheese is a hearty, delicious throwback recipe that never disappoints! In this version, everything is made in ONE POT, but has the option to bake into a tuna mac and cheese casserole with a crunchy, buttery topping...or just eat it straight from the pot! Either way, you will love this easy, creamy mac and cheese that's done in about 30 minutes!
fresh cracked black pepper (optional, for serving)
For Optional Topping
1cup crushed Ritz crackersabout one sleeve of crackers
2tbspbutter, melted
1/4cupparmesan cheese
Instructions
Heat Liquids: To a large pan or stockpot, add water and milk. Bring to a gentle simmer over medium heat. Note: If you plan to make this with the butter cracker topping, use an oven proof pan OR plan to transfer your mac and cheese to an oven-safe dish.
Add Pasta: When water/milk begins to boil, stir in dry macaroni, salt and garlic powder. Bring to a boil, and boil over medium low heat 7-8 minutes until pasta is al dente. Important: Stir frequently to ensure pasta isn't sticking to the bottom of the pan!
Make it Cheesy: Turn heat down to low, then stir in butter and cheese. Stir, stir, stir until mixture is smooth. Note: You DO NOT drain the pasta! The starch from the pasta will thicken and help create the cheese sauce!
Stir in Goodies: Stir in tuna and peas until heated through. Taste and season with salt, if needed. Because different brands of canned tuna have varying levels of sodium, it's important to taste and add salt to the mac and cheese only if needed.
For Topping (Optional Step)
If you aren't using an oven-safe pan, transfer your mac and cheese to an oven- safe dish such as a 9 x 11 baking dish.
In a small bowl, combine melted butter, crushed crackers and Parmesan cheese. Stir until crackers are well coated with the butter. Sprinkle topping over mac and cheese and pop the dish under the broiler for 3-4 minutes until golden brown.
Notes
Note 1:You can use half and half, too to make it extra rich! I don't suggest skim or low fat milk, although if you want to use those to lighten things up, I certainly won't stop ya!Note 2: You can use another pasta, however the cooking times and amount of liquid in this recipe are specifically for elbow macaroni. Note 3: Sharp cheddar and extra sharp work best for mac and cheese in my humble opinion! I also like throwing in a little super melty cheese, too like mozzarella or Monterey Jack. Also, freshly grated cheese off the block melts so well to make the cheese sauce! Take a few extra minutes to grate your own, if at all possible. Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.