Stovetop Southwest Tuna Mac and Cheese

Raise your hand if you loveeeee mac and cheese.

As a kid, my Dad would at all times make me mac and cheese made with sharp or white cheddar, LOTS and loads of pepper. If I used to be lucky, he’d would upload peas (because I beloved them more than another veggie in the world.)

Now that I’m into full on #adulting, I LOVE when my mac and cheese is packed with anything else just a bit bit distinctive: truffle mac and cheese, vegan mac and cheese, mac and cheese with a Ritz cracker topping, mac and cheese with brussels, zucchini mac and cheese, or perhaps a classic broccoli cheddar mac and cheese. Can mac and cheese be its own food team but?

I assumed I’d carry you another distinctive twist on mac and cheese that I’m completely in love with: SOUTHWEST TUNA MAC AND CHEESE with highly spiced flavors and unique umami flavor. Trust me, I do know that it sounds a little bit crazy, but I promise you it’s one of the vital BEST tuna mac and cheese recipes you’ll ever make.

spicy tuna mac and cheese in a skillet

Ingredients in tuna mac and cheese

Not most effective is this tuna mac and cheese full of taste, but it surely additionally uses easy elements and pantry staples that chances are you'll already have on-hand. The extra protein makes this a delicious, wholesome tuna mac and cheese dinner!

stovetop tuna mac and cheese in a skillet

How to make tuna mac and cheese at the stovetop

  1. First boil the noodles till al dente, consistent with the directions on the package deal. Once completed cooking, drain and set aside.
  2. While the noodles are boiling, make a slurry: In a large oven secure skillet or pot upload butter and garlic. Once butter is melted, whisk in the flour and onion powder and cook dinner for 30 seconds till a paste paperwork. Slowly upload in cashew milk, whisking away any lumps.
  3. Increase the warmth and convey your combination to a boil, then reduce heat and simmer for 5-10 minutes stirring each so continuously, till the sauce thickens up similar to a gravy
  4. Next add in 6 oz of shredded cheese and 1 packet of taco seasoning and stir till completely melted. 
  5. Finally fold in cooked noodles, black beans and drained tuna and mix till well combined. 
  6. Top with 2 oz. of shredded cheddar. Then you can both serve the mac and cheese and just fold in the extra cheddar you just added, or take away it from the warmth and position below the broiler for 1-2 mins or until cheese is bubbly and fairly golden. Top with cilantro and sizzling sauce if desired!

How to make your individual taco seasoning

Mix in combination the following and upload to the tuna mac and cheese as instructed:

This combo will give your simple tuna mac and cheese that spicy southwest flavor. YUM.

healthy tuna mac and cheese in a skillet with a wooden spoon

I do know you are going to love this filling comfort meals tuna mac and cheese. It’s glorious on a cozy night and nice for reheating too. I like to recommend topping it with hot sauce and cilantro!

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If you make this simple tuna mac and cheese recipe, you should definitely leave a remark and rate the recipe underneath letting me understand how you adore it. You can also add a photo and tag #ambitiouskitchen on Instagram! xo.

Stovetop Southwest Tuna Mac and Cheese

5 from 18 votes

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 minutes

A southwest impressed version of tuna mac and cheese with taco seasoning, black beans, yellowfin tuna and a lot of cheese. This creamy, highly spiced tuna mac and cheese recipe comes in combination in simply half-hour and is full of protein. Perfect for weeknight dinners, recreation day or anytime you've got a comfort food yearning!

  • 8 oz elbow noodles (or whatever noodles you want)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1/4 cup complete wheat pastry flour (or sub common flour or GF all goal flour)
  • ½ teaspoon onion powder
  • 1 1/2 cups unsweetened cashew or almond milk
  • Salt and pepper, to taste
  • 6 oz. sharp cheddar cheese (about 1 1/2 cups shredded cheddar cheese)
  • 1 (1.1 ounce) packet taco seasoning (preferably organic)
  • 1 (15 ounce) can black beans, rinsed and tired
  • 1 (5 ounce) can yellowfin or albacore tuna, drained
  • 2 oz. sharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)
  • To garnish:
  • Chopped fresh cilantro
  • Hot sauce, if desired
  1. First boil the noodles till al dente, in line with the directions at the package. Once completed cooking, drain and put aside.

  2. While the noodles are boiling, make a slurry: In a large oven secure skillet or pot upload butter and garlic. Once butter is melted, whisk within the flour and onion powder and cook for 30 seconds till a paste paperwork. Slowly upload in cashew milk, whisking away any lumps.

  3. Increase heat and convey mixture to a boil, then reduce heat and simmer for 5-10 minutes stirring each so incessantly, until the sauce thickens up very similar to a gravy

  4. Next upload in 6 ounces cheese and 1 packet of taco seasoning and stir until utterly melted. 

  5. Finally fold in cooked noodles, black beans and tired tuna and combine until well combined. 

  6. Top with 2 ounces of shredded cheddar. At this level you can either serve the mac and cheese and just fold in the additional cheddar you just added, or remove from warmth and place beneath the broiler for 1-2 mins or until cheese is bubbly and somewhat golden. Serves 6. Top with cilantro and scorching sauce if desired!

To make your individual taco seasoning: mix in combination the next and add the mac and cheese: 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, ½ teaspoon paprika, ⅛ teaspoon cayenne pepper, ¾ teaspoon salt.

To make dairy loose: feel free to use my cashew cheese sauce as an alternative of making the cheese sauce for this recipe.

Nutrition

Servings: 6 servings

Serving dimension: 1 serving

Calories: 425kcal

Fat: 19g

Saturated fats: 10.6g

Carbohydrates: 40.8g

Fiber: 6.6g

Sugar: 1.6g

Protein: 23.2g

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