Who doesn’t love hot, bubbly, crusty, macaroni and cheese? It’s comfort food I often resist making it because frankly, it’s high in fat, calories, and everything white. To assuage my guilt from the consumption of white pasta and cheese, I add “healthy” ingredients to this dish. To me, Mac and Cheese with added tuna, feels like a throw back to the 60′s. We use to call it Tuna-Noodle Fish. Not sure where that came from but I’d be curious if anyone else grew up with that name? Adding tuna and broccoli is how I make it healthy.
1 pound box of elbow pasta
1 can of tuna
1 small head of broccoli cut into small pieces and lightly steamed
8 ounces of sharp cheddar cheese, shredded
3 cups milk
3 tablespoons flour
3 tablespoons butter
salt, pepper and a pinch of nutmeg
Cook the pasta until just under cooked, drain and set aside. While the pasta is cooking put the steamed broccoli and drained tuna into a casserole dish. Add the pasta. To make the cheese sauce, melt the butter in a medium saucepan. When the butter is melted, whisk in the flour and make a roux. Cook for a minute on low heat, this cooks the flour taste out. Turn up the heat and add the milk whisking well to incorporate the roux into the milk. Heat until boiling and thick, add the shredded cheese and mix until well blended. Season with salt, pepper and nutmeg. Add the cheese sauce to the casserole dish and mix all of the ingredients well. Coat the top with a layer of breadcrumbs. Bake in a 350 degree preheated oven about 30 minutes until brown and bubbly. Serve.
Would You Like to Share This?Tweet
Filed in: Main Courses