Creamy, cheesy, and full of flavor, Tuna Mac And Cheese is also packed with protein.
I love a classic tuna casserole made with cream of mushroom soup and bright green peas. But I also love a creamy mac and cheese (who doesn’t?). When you add tuna to mac and cheese, you’ve got a match made in comfort food heaven.
The tuna brings a layer of umami-like flavor, which incorporates very deliciously with the sharp cheddar in the cheese sauce. But you know what else? In this recipe for tuna mac and cheese, the sauce also includes cream cheese, which brings the most wonderful tang and adds an additional velvety richness to the smooth, creamy texture. It’s amazing how these two additions—tuna and cream cheese—transform two old-school favorites into a brand-new, delectable dish.
And that’s not all you’ll love about tuna mac and cheese. First, it is a one-pot wonder. Once you’ve drained the macaroni, you’ll use the same pot to put the rest of your meal together. Yep, your homemade cheese sauce gets made right in that hot pot, and then you add the pasta back in and the flaked tuna, and dinner is ready. Another thing you’ll love is how the tuna, cheddar, cream cheese, and milk make this meal a protein powerhouse.
White versus light tuna
When considering what type of canned tuna to use in tuna mac and cheese, it all comes down to personal taste. White tuna, which is usually albacore, has a mild flavor and a firm texture; light tuna, which can be skipjack, yellowfin, or bigeye, is darker in color, richer in flavor, and has a softer texture. Both types are available packed in oil or water, but we recommend water-packed for this recipe.
How do I store leftovers?
Cooled tuna mac and cheese can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 4 months (thaw overnight in the fridge before reheating).
Serving suggestions
There are so many different side dishes that go perfectly with this delicious dish. If you miss the peas from tuna casserole, try serving tuna mac and cheese with this Pea Salad. But around here, we love any kind of mac and cheese with broccoli, so I often pair tuna mac and cheese with Easy Sautéed Broccoli when I’m in a rush or with this tangy, crunchy Broccoli Slaw when I have some extra time for chopping! And if we have any leftover tuna mac and cheese? I use it in this amazing recipe for a Mac And Cheese Sandwich: it’s like mac and cheese, grilled cheese, and a tuna melt had a baby!
Tuna Mac And Cheese
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup cream cheese
- 1 cup milk
- 1 2/3 cups shredded cheddar cheese
- Salt and black pepper to taste
- 1 5-ounce can tuna packed in water drained and flaked
- Fresh parsley for serving
Instructions
- Cook macaroni until al dente. Drain and set aside.
- In the same pot over medium heat, heat the butter.
- Mix in the flour and whisk continuously for about one minute to form a roux, then add the cream cheese and stir to melt it.
- Gradually whisk in the milk, stirring until the mixture is smooth and starts to thicken, about 3 to 5 minutes.
- Stir in the cheese a little bit at a time until melted and the sauce is smooth.
- Season with salt and black pepper to taste, and add another splash of milk if needed.
- Add the cooked macaroni and flaked tuna to the cheese sauce. Stir until well combined and heated through.
- Serve hot, garnished with fresh parsley.
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