Tuna Melt Mac 'n' Cheese Recipe

Name: Tuna Melt Mac 'n' Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound hollow cavatappi or elbows with lines, or macaroni with lines; About 3 tablespoons EVOO, plus extra for drizzling; 12 ounces line-caught canned tuna, drained; 1/2 cup finely chopped fresh herbs, such as dill, parsley and tarragon; 1/2 cup finely chopped red onion or scallions, whites and greens; 2 tablespoons Dijon mustard; 1 to 2 small ribs celery, finely chopped; 1 lemon, juiced; Freshly ground black pepper; 1 stick butter; 3 tablespoons flour; About 2 1/2 cups whole milk; 2 cups grated white Cheddar or gruyere cheese; 1 1/2 cups homemade breadcrumbs or panko; 1/2 cup grated Parm

Servings: persons

Salt
1 pound hollow cavatappi or elbows with lines, or macaroni with lines
About 3 tablespoons EVOO, plus extra for drizzling
12 ounces line-caught canned tuna, drained
1/2 cup finely chopped fresh herbs, such as dill, parsley and tarragon
1/2 cup finely chopped red onion or scallions, whites and greens
2 tablespoons Dijon mustard
1 to 2 small ribs celery, finely chopped
1 lemon, juiced
Freshly ground black pepper
1 stick butter
3 tablespoons flour
About 2 1/2 cups whole milk
2 cups grated white Cheddar or gruyere cheese
1 1/2 cups homemade breadcrumbs or panko
1/2 cup grated Parm

1
Bring a large pot of water to boil for the pasta.
2
Salt the water and cook the pasta to less than al dente, 5 to 6 minutes.
3
Drain and drizzle with a touch of oil to keep the pasta loose.
4
In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper.
5
Add the pasta and combine well.
6
Transfer to a baking dish or large casserole dish.
7
In a medium saucepot, melt 4 tablespoons of butter.
8
Whisk in the flour and cook 1 minute.
9
Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon.
10
Stir in the Cheddar in a figure-eight motion.
11
Pour the sauce evenly over the pasta and tuna.
12
Gently combine with a spoon to settle the sauce.
13
Cool and store for a make-ahead meal.
14
Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs, toss to evenly distribute the butter, remove from heat and transfer to airtight container.
15
To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature.
16
Top the casserole with breadcrumbs and Parm cheese.
17
Bake until golden and hot through.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 1 pound hollow cavatappi or elbows with lines, or macaroni with lines, About 3 tablespoons EVOO, plus extra for drizzling, 12 ounces line-caught canned tuna, drained, and more.

Yes, Tuna Melt Mac 'n' Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Melt Mac 'n' Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions