I can’t even begin to tell you friends how happy I am that today is Wednesday!
Work was crazyyyyy busy yet again and after 9+ hours and a trip to the car dealership to get some work done I came home thoroughly exhausted.
But… luckily I had a fast n’ easy dinner plan of attack in mind 🙂
A dinner that’s definitely out of my normal taste ‘comfort zone’ too – but I must tell you that this one turned out to be a real shocker!
The Man declared it the “best mac n’ cheese he’s ever had” —-> more than once.
Fast n’ Easy Cheesy Tuna Mac
Now, I must tell you that up until just a few months ago I stayed away from canned tuna like it was the plague. Why?
I attribute it to this tuna fish bagel I once had that gave me the worst headache ever. Logical, right?
Yea no. Anyways, over the summer my favorite ladies at the market gave me a recipe idea for a tuna stuffed roasted poblano… it was just too good to pass up.
I think that’s where my relationship with tuna took a turn for the better.
And I’m sure glad it did!
Start to finish, this meal takes 30 minutes, 20 of them consist of easy baking time. And includes six ingredients, well four really, but milk + butter make it six. Can you dig it? 😉
- 1 box white cheddar mac n’ cheese shells
- 1 onion, chopped
- 1 can tuna, drained
- 1/2 block cheddar, shredded
- 2 tblsp butter – divided
- 1/4 cup milk
First up, while the water is boiling for the pasta, saute your chopped onion in 1 tblsp butter. Add some black pepper if you so desire.
I definitely so desire 🙂
Meanwhile, cook the pasta according to directions until done. Then mix in the cheese packet and the rest of the butter + milk.
I always use more milk and less butter than they call for, I like the way it turns out better. But do it however you like!
Once the mac n’ cheese is ready, stir in the onions and the tuna. Then pop it into a baking dish.
And grate some cheese. If you get your boyfriend to grate said cheese you may just end up with cheese mountain.
It’s okay. The more the merrier 😛
Into a 375F oven for 10 minutes, then up to 400F for another 10 minutes to really brown that cheese and give it a nice “crust” and voila!
Bubbly and delicious.
Served with some steamed broccoli on the side.
I was in shock when The Man immediately declared this the best mac n’ cheese ever. And “he meant it!”
I must say that it ranked pretty darn high up there for me too… another big shocker considering tuna isn’t my #1.
Or maybe now it is?! Ahhh I feel so confused 😉
But seriously, something about the buttery onions with the layer of buttery cheese combined with a soft noodle and tasty tuna just really worked.
Which is awesome, considering this recipe couldn’t have been easier.
The Man has already basically said he would fight me for the leftovers haha, good thing there’s enough for two 😛
P.S. I’m so happy that ya’ll liked the rice n’ beans recipe from last night. Seriously so good. I will have to tell you that I found out that Goya Sofrito does have MSG in it, which I didn’t know, but definitely think that before you try it should know those facts.
We normally stay away from chemicals in our food, but we can’t be perfect! It tasted delicious, and it’s not an everyday treat, so I’m okay with it.
But perhaps this will lead me on a mission to make my own sofrito from scratch… you just never know 😉