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Closeup view of a serving of tuna mac and cheese on a plate.

Tuna Mac and Cheese

This Tuna Mac and Cheese is packed with a creamy cheese sauce made with sharp cheddar and gruyere, the pasta shape of your choice, and canned tuna fish for an extra punch of protein! It's the ultimate comfort food any time of year and the perfect (and more delicious) alternative to tuna noodle casserole.
4.89 from 9 votes
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Course: Entree
Cuisine: American
Keyword: Canned Tuna Recipes, Mac and Cheese Recipes, Tuna Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 10 servings
Author: Sues

Ingredients

  • 1 lb pasta, shape of your choice (I use cavatappi)
  • 6 Tbsp unsalted butter
  • 1 cup diced onion (from about 1 medium onion)
  • 1 Tbsp minced garlic (from about 3 cloves)
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups grated sharp cheddar cheese
  • 2 cups grated gruyere cheese
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 ¾ tsp salt, divided
  • 1 tsp pepper
  • 2 5-oz. cans tuna (I recommend solid white albacore), drained and flaked
  • 1 ½ cups panko
  • Chopped parsley, for serving

Instructions

  • Preheat oven to 400 degrees and lightly butter or oil a 13x9 baking dish.
  • Bring a large pot of salted water to a boil. Add pasta and boil until al dente. Drain pasta and keep in colander so you can use pot for the cheese sauce.
  • Melt butter in the pot you cooked the pasta in over medium heat. Once melted, pour 2 Tbsp into a medium bowl and set aside (this will be for the panko topping). Add onion to butter and cook for about 3 minutes. Add garlic and cook for another minute. 
  • Add flour to the remaining melted butter in the pot and whisk for a minute, without letting flour darken. Whisk in milk and bring the mixture to a gentle simmer before reducing heat to medium-low and letting simmer for 2-3 minutes to thicken a bit.
  • Remove saucepan from the heat and whisk in both cheeses, paprika, dried parsley, 1 ½ tsp salt, and pepper.
  • Add pasta and tuna to pot with cheese sauce. Toss to combine.
  • Add panko and remaining ¼ tsp salt to bowl with remaining butter and toss to coat.
  • Transfer macaroni mixture into the prepared baking dish and top with buttered panko.
  • Bake for 20-25 minutes, uncovered, until panko browns and gets crispy.
  • Remove from oven, sprinkle with chopped parsley, and serve hot.

Notes

  • To store leftovers, be sure to let them cool completely and then store in airtight containers in the fridge. Leftovers should stay fresh for 3-4 days when stored properly.

Useful Products

6-Quart Saucepan
6-Quart Saucepan
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