Tuna Mac and Cheese Recipe

Five Cheese Baked Tuna Mac

No, this isn’t from a box, we made the cheese mixture ourselves and I even added veggies – I fully expected to get yelled at for that! But I was pleasantly surprised when I heard “wait.. are those mushrooms I see mmmmmmmm!”

Yes, the recipe looks like takes a lot, but it’s actually quiet simple. It made an almost over flowing casserole dish of yummy goodness, and it even convinced me that Tuna Mac could be where it’s at!

Ingredients:

  • 1 16 oz package of elbow macaroni – I used corn pasta
  • 1 bag of frozen peas, thawed
  • 1 bag of froze pearl onions, thawed
  • 5 tbs Gluten Free Condensed Soup Mix*
  • 1/3 cup water*
  • 1 4 oz can sliced mushrooms*
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup Parmesan Cheese grated
  • 1/4 cup Romano Cheese grated
  • 4 oz Gruyere Cheese, grated
  • 4 oz Gouda Cheese, Grated
  • 1 tbs butter
  • 2 tbs white rice flour
  • 1/2 cup heavy cream
  • 1 cup milk (I used whole milk)
  • 1/4 cup gluten free bread crumbs
  • fresh ground pepper
  • 2 Packages of Starkist Garlic and Herb Tuna

*This will make a basic mushroom soup mix, if you aren’t worried about being gluten free, you can use a can of condensed mushroom soup instead of these three ingredients.

Directions:

  1. Preheat your oven to 350 degrees.
  2. In a medium sauce pan boil your water and prepare your pasta according to package instructions.
  3. In a small sauce pan melt your butter. Add in your rice flour and mix until combined. Add in your cream and milk and whisk together until well combined and thickens slightly – this is your roux mixture.
  4. In a large bowl combine your gluten free onion soup mix base, can of mushrooms (with juice) and water. Add in your peas and onions. Add in your cheddar, Parmesan, Romano cheese. Grate your Gruyere and Gouda into the bowl with a box grater or a hand grater.
  5. When your noodles are done, drain and add them to the bowl. Add in your roux mixture. Stir until everything is well combined. Flake your tuna into the mixture and stir again.
  6. Pour into a 13 x 9 casserole dish, sprinkle your bread crumbs on top and add a little pepper.
  7. Bake for 30-45 minutes until everything is bubbly and ready to eat!

I used 2 packages of Starkist Tuna Creations Herb and Garlic tuna in this recipe. Not only was it super easy to use but it is already precooked. Once all of your ingredients are done, you can tear open the package and use a fork to flake it in. The flavor was mild and was a great addition to the recipe overall.

You can get different flavors in Tuna Creations as well, so you could add spice or a different kick to this recipe. I love that the tuna was so easy to use and didn’t require any extra prep-work. The flavor and the texture was a fantastic addition to this meal.

Five Cheese Baked Tuna Mac

Five Cheese Baked Tuna Mac

Ingredients

  • 1 16 oz package of elbow macaroni - I used corn pasta
  • 1 bag of frozen peas, thawed
  • 1 bag of froze pearl onions, thawed
  • 5 tbs Gluten Free Condensed Soup Mix*
  • 1/3 cup water*
  • 1 4 oz can sliced mushrooms*
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup Parmesan Cheese grated
  • 1/4 cup Romano Cheese grated
  • 4 oz Gruyere Cheese, grated
  • 4 oz Gouda Cheese, Grated
  • 1 tbs butter
  • 2 tbs white rice flour
  • 1/2 cup heavy cream
  • 1 cup milk (I used whole milk)
  • 1/4 cup gluten free bread crumbs
  • fresh ground pepper
  • 2 Packages of Starkist Garlic and Herb Tuna

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a medium sauce pan boil your water and prepare your pasta according to package instructions.
  3. In a small sauce pan melt your butter. Add in your rice flour and mix until combined. Add in your cream and milk and whisk together until well combined and thickens slightly - this is your roux mixture.
  4. In a large bowl combine your gluten free onion soup mix base, can of mushrooms (with juice) and water. Add in your peas and onions. Add in your cheddar, Parmesan, Romano cheese. Grate your Gruyere and Gouda into the bowl with a box grater or a hand grater.
  5. When your noodles are done, drain and add them to the bowl. Add in your roux mixture. Stir until everything is well combined. Flake your tuna into the mixture and stir again.
  6. Pour into a 13 x 9 casserole dish, sprinkle your bread crumbs on top and add a little pepper.
  7. Bake for 30-45 minutes until everything is bubbly and ready to eat!
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This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Meatless May

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