This cheesy tuna noodle casserole skips the canned soup but keeps all the comfort. Made with a creamy homemade cheese sauce and elbow macaroni, it’s cozy, nostalgic, and totally from scratch.
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Cheesy Tuna Noodle Bake (No Soup Needed!)
Servings
4
servings
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Ingredients
12 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
2 cans (5 oz each) tuna, drained and flaked
- Tips
1 cup frozen peas (optional)
1/2 cup crushed buttery crackers or breadcrumbs (optional topping)
Directions
- Cook the elbow macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly add the milk, whisking constantly to prevent lumps. Cook until thickened, about 3–5 minutes.
- Stir in garlic powder, onion powder, salt, and pepper. Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted and smooth.
- In a large bowl, combine the cooked noodles, tuna, peas (if using), and cheese sauce. Mix gently until well combined.
- Pour into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- (Optional) Add crushed crackers or breadcrumbs over the cheese for a crunchy topping.
- Bake at 375°F for 20–25 minutes, or until bubbly and golden on top.
Notes
- • Swap peas for chopped steamed broccoli or diced cooked carrots if preferred.
• You can make this ahead — just assemble, cover, and refrigerate until ready to bake.
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