This isn't the boxed stuff you grew up on. A from-scratch cheese sauce made with sharp cheddar and a touch of Parmesan coats every noodle, and American Tuna's canned Albacore gives it real protein without overpowering the dish. Baked until golden and bubbling with a crispy cheese crust on top, everything underneath stays creamy. It comes together fast enough for a weeknight but tastes like you spent all afternoon on it.
Ingredients
1 lb elbow macaroni
2 (5 oz.) cans American Tuna with No Salt Added, not drained
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
8 oz. sharp cheddar cheese, shredded
2 oz. Parmesan cheese, grated
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
Preparation
Step 1
Preheat oven to 375°F. Butter a 9x13-inch baking dish.
Step 2
Cook macaroni in a large pot of boiling salted water until just shy of al dente. It will finish cooking in the oven. Drain and set aside.
Step 3
Melt butter in the same pot over medium heat. Sprinkle in flour and stir constantly for about 2 minutes until the roux turns slightly golden and smells nutty.
Step 4
Slowly whisk in milk, adding about a cup at a time to prevent lumps. Bring to a gentle simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Step 5
Remove from heat. Stir in two-thirds of the cheddar and all of the Parmesan until fully melted and smooth. Add Dijon mustard, salt, pepper, and smoked paprika. Flake tuna into the sauce and fold gently to combine without breaking up the pieces too much.
Step 6
Add cooked macaroni to the pot and stir until evenly coated. Transfer to the prepared baking dish and spread evenly. Top with the remaining cheddar.
Step 7
Bake for 25 to 30 minutes until the edges are bubbling and the top is golden brown. Let rest for 5 minutes before serving.