Raise your hand if you loveeeee mac and cheese.
As a kid, my Dad would always make me mac and cheese made with sharp or white cheddar, LOTS and lots of pepper. If I was lucky, he’d would add peas (because I loved them more than any other veggie in the world.)
Now that I’m into full on #adulting, I LOVE when my mac and cheese is packed with anything just a little bit unique: 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 even a classic broccoli cheddar mac and cheese. Can mac and cheese be its own food group yet?
I thought I’d bring you another unique twist on mac and cheese that I’m absolutely in love with: SOUTHWEST TUNA MAC AND CHEESE with spicy flavors and unique umami flavor. Trust me, I know that it sounds a little crazy, but I promise you it’s one of the BEST tuna mac and cheese recipes you’ll ever make.
Ingredients in tuna mac and cheese
Not only is this tuna mac and cheese packed with flavor, but it also uses simple ingredients and pantry staples that you might already have on-hand. The extra protein makes this a delicious, healthy tuna mac and cheese dinner!
- Elbow noodles: You can use gluten free, whole grain or regular noodles. I really love the chickpea pasta noodles because of the extra fiber but whole grain is wonderful, too.
- Sharp cheddar cheese: I like to use a block of cheddar because it melts much easier. I do not recommend using pre-shredded cheddar for this recipe, but rather shred or cube it yourself.
- Whole wheat pastry flour: this flour helps to make a perfectly thick cheese sauce for the tuna mac and cheese. You can also use all purpose or gluten free all purpose flour!
- Canned yellowfin tuna: I AM IN LOVE with the tuna in this recipe. It adds an interesting savory umami flavor that I can’t get enough of, not to mention tons of protein. You can use yellowfin or albacore tuna in this delicious recipe.
- Taco seasoning: I decided to use a packet of organic taco seasoning to season the mac and cheese because that’s what I had in my cupboard, however I have a DIY version of taco seasoning is in the recipe notes for you!
- Black beans: These beans are another reason I love this recipe. The fiber and protein in the beans help to keep you full and add a southwest flair to the recipe.
- Unsweetened cashew or almond milk (from the carton): Obviously you can use regular milk (although I wouldn’t use skim). I chose to use cashew milk because it’s incredibly creamy and adds amazing flavor to the mac and cheese. Feel free to use unsweetened cashew milk from the carton or homemade cashew milk. You can also use unsweetened coconut milk or almond milk.
How to make tuna mac and cheese on the stovetop
- First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
- While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and garlic. Once butter is melted, whisk in the flour and onion powder and cook for 30 seconds until a paste forms. Slowly add in cashew milk, whisking away any lumps.
- Increase the heat and bring your mixture to a boil, then reduce heat and simmer for 5-10 minutes stirring every so often, until the sauce thickens up similar to a gravy
- Next add in 6 ounces of shredded cheese and 1 packet of taco seasoning and stir until completely melted.
- Finally fold in cooked noodles, black beans and drained tuna and mix until well combined.
- Top with 2 ounces of shredded cheddar. Then you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove it from the heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Top with cilantro and hot sauce if desired!
How to make your own taco seasoning
Mix together the following and add to the tuna mac and cheese as instructed:
- 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
This combo will give your easy tuna mac and cheese that spicy southwest flavor. YUM.
I know you are going to love this filling comfort food tuna mac and cheese. It’s wonderful on a cozy evening and great for reheating too. I recommend topping it with hot sauce and cilantro!
If you like this recipe, you might also like
One Pan Enchilada Zucchini Turkey Meatballs and Rice
Incredible Caramelized Onion Spinach Chicken Pasta Bake
30 minute Healthier Pasta Carbonara
Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms
If you make this easy tuna mac and cheese recipe, be sure to leave a comment and rate the recipe below letting me know how you like it. You can also upload a photo and tag #ambitiouskitchen on Instagram! xo.
Stovetop Southwest Tuna Mac and Cheese
A southwest inspired version of tuna mac and cheese with taco seasoning, black beans, yellowfin tuna and plenty of cheese. This creamy, spicy tuna mac and cheese recipe comes together in just 30 minutes and is packed with protein. Perfect for weeknight dinners, game day or anytime you have a comfort food craving!
Ingredients
- 8 oz elbow noodles (or whatever noodles you'd like)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/4 cup whole wheat pastry flour (or sub regular flour or GF all purpose 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 drained
- 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
Instructions
-
First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
-
While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and garlic. Once butter is melted, whisk in the flour and onion powder and cook for 30 seconds until a paste forms. Slowly add in cashew milk, whisking away any lumps.
-
Increase heat and bring mixture to a boil, then reduce heat and simmer for 5-10 minutes stirring every so often, until the sauce thickens up similar to a gravy
-
Next add in 6 oz cheese and 1 packet of taco seasoning and stir until completely melted.
-
Finally fold in cooked noodles, black beans and drained tuna and mix until well combined.
-
Top with 2 ounces of shredded cheddar. At this point you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Serves 6. Top with cilantro and hot sauce if desired!
Recipe Notes
To make your own taco seasoning: mix together the following 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 free: feel free to use my cashew cheese sauce instead of making the cheese sauce for this recipe.
30 comments
I would have never thought to put tuna in mac and cheese. So creative! And the southwest flavors are definitely calling my name!
It’s an awesome way to add extra protein! The flavor in here an incredible…I hope you get a chance to try!
This turned out well and I really liked the flavor! The sauce was easy to make with the cashew milk and everything melted really well. One question, I added more pasta than the 1 1/2 cups and it seemed like I still could have added more based on the amount of sauce. I just wanted to check to make sure that 1 1/2 cups is the intended measurement. Thanks!
Hi Amanda! So glad you enjoyed this. For the pasta I did only use 1 1/2 cups, but you can definitely add some more if you prefer! I would make sure your sauce is nice and thick, too (this might help with it coating the pasta).
My 3 year old is finally eating something!! Thank you! Very good 🙂
Amazing!! That makes me so happy 🙂
I made it with canned chicken instead and it was great!
Perfect!
This has quick become a family favorite! It’s easy enough for a working mom to pull together and my husband and toddlers devour it. Great for leftovers too! Thank you!
I’m so happy the whole family likes this one! Such a great go-to for a busy weeknight. Enjoy!
Made this tonight sans the black beans and added some chopped massaged Tuscan kale. What a pleaser and so easy!
Delicious!! So happy you like this one 🙂
Tried this recipe for this first time. Really enjoyed it.
I’m so glad!
Hey Monique! I’ve made this recipe twice already and it’s been requested in my household again 🙂 I do not have cashew milk in the fridge, but do have almond milk. Is this okay to substitute? Thanks!
Mallory
Hey Mallory! So happy to hear that! Yes, almond milk will work in here 🙂
One of my favorite recipes ever! It’s like my three favorite comfort foods wrapped into one- Mac and cheese, tuna noodle Casserole, and tacos!
Omg YES all of the goods in one recipe! Glad you love it 🙂
I can’t believe how delicious this dish is – perfect for post-workout dinner! THank you!!!
Aren’t the flavors amazing?? Perfect post-workout!
If I make this, but use your cashew vegan cheese sauce, would I leave out the milk as well as cheese?
yes I think that would be a great idea! basically put everything together and then just throw in the oven until warm!
I just made this recipe for lunch today. It was fantastic! Even my 1 y/o granddaughter loved it! For the cheeses, I used 4 ozs. cream cheese, plus pepper jack and mozzarella instead of cheddar, because that’s all I had. I will definitely make this again, but with cheddar next time. It’ll be even better! Thank you!
So glad you both loved it! Sounds delicious with pepper jack, too 🙂
this mac and cheese is delicious
Truly obsessed with this recipe!
Cheesy and delicious! I used almond milk instead of cashew milk, and put it under the broiler for almost 2 minutes – love the golden top! One question – do you add the onion powder with the flour? I had it out, but didn’t see when to add it and ended up forgetting it. It still was delicious!
That’s correct – thanks for the catch! Glad you enjoyed!
Making this tonight! I don’t have elbow noodles on hand…planning on using medium shells or rotini…Does 2 cups of uncooked pasta work for one of those?
Delicious! And yes that should work just the same!