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.
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- Calories: 332
- Fat: 13.2g
- Saturated fat: 5.5g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 2.6g
- Protein: 21.6g
- Carbohydrate: 33.2g
- Fiber: 2.1g
- Cholesterol: 41mg
- Iron: 1.4mg
- Sodium: 511mg
- Calcium: 354mg
- 8 ounces uncooked elbow macaroni
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped red onion
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 2 1/2 cups 2% reduced-fat milk
- 4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen petite green peas
- 2 (5-ounce) cans solid white tuna in water, drained
- Cooking spray
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1. Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat; drain.
- 2. 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.
- 3. 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.
- 4. Bake at 375° for 20 minutes or until bubbly and golden.
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