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!
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
Finally fold in cooked noodles, black beans and drained tuna and mix until well combined.
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.