This American classic is a great cold-weather family meal. This version takes out some of the fat and sodium but keeps the flavor and satisfaction. Petite peas add a touch of sweetness to this rich dish.
2 (5-ounce) cans solid white tuna in water, drained
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add onion; sauté 3 minutes. Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.
Add pasta, tossing to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with panko and Parmesan cheese.
Bake at 375° for 20 minutes or until bubbly and golden.
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I had some canned tuna and macaroni I needed to use so did an ingredient search that turned up this recipe. It looked pretty basic and fairly simple so decided to give it a try. Well, it is basic and simple, but it is also delicious! I used light tuna instead of white since that's what I had. The only other change I made was to add a teaspoon of dry mustard. It did take a bit longer to bake--about 35 minutes. My husband and I both loved it! We ate half of it in one sitting! This is a keeper we'll return to often.
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