One-Pot Tuna Mac and Cheese Casserole

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This mashup combines creamy stovetop mac and cheese with classic tuna casserole vibes—all in one pot, no baking, and definitely no canned soup.

One-Pot Tuna Mac and Cheese Casserole
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One-Pot Tuna Mac and Cheese Casserole

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

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Ingredients

  • 12 oz elbow macaroni

  • 3 cups milk (whole or 2%)

  • 2 tablespoons butter

  • 2 cups shredded sharp cheddar cheese

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cans (5 oz each) tuna, drained and flaked

  • 1 cup frozen peas or broccoli (optional)

Directions

  • In a large pot, add elbow macaroni and milk. Bring to a gentle simmer over medium heat, stirring frequently. Stir continuously while the milk simmers to prevent sticking.
  • Once the noodles are almost tender and most of the milk is absorbed (about 10 minutes), stir in butter and seasonings.
  • Add cheese and stir until melted and creamy.
  • Stir in tuna and peas (or broccoli), mixing gently to combine.
  • Let sit for a few minutes to thicken, then serve warm.
  • For a bit of crunch, top with toasted breadcrumbs or crushed crackers right before serving.
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Like this recipe?

Follow @dinnerendeavor on Pinterest

One-Pot Tuna Mac and Cheese Casserole

This mashup combines creamy stovetop mac and cheese with classic tuna casserole vibes—all in one pot, no baking, and definitely no canned soup.

One-Pot Tuna Mac and Cheese Casserole
Pin
Print

One-Pot Tuna Mac and Cheese Casserole

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 12 oz elbow macaroni

  • 3 cups milk (whole or 2%)

  • 2 tablespoons butter

  • 2 cups shredded sharp cheddar cheese

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cans (5 oz each) tuna, drained and flaked

  • 1 cup frozen peas or broccoli (optional)

Directions

  • In a large pot, add elbow macaroni and milk. Bring to a gentle simmer over medium heat, stirring frequently. Stir continuously while the milk simmers to prevent sticking.
  • Once the noodles are almost tender and most of the milk is absorbed (about 10 minutes), stir in butter and seasonings.
  • Add cheese and stir until melted and creamy.
  • Stir in tuna and peas (or broccoli), mixing gently to combine.
  • Let sit for a few minutes to thicken, then serve warm.
  • For a bit of crunch, top with toasted breadcrumbs or crushed crackers right before serving.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest