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!
Servings 6 servings
Calories 425cal
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!
Notes
*To make your own taco seasoning: use my go-to recipe here!
To make dairy free: feel free to use my cashew cheese sauce instead of making the cheese sauce for this recipe.
See the full post for even more ways to customize this recipe.
Nutrition
Serving: 1serving | Calories: 425cal | Carbohydrates: 40.8g | Protein: 23.2g | Fat: 19g | Saturated Fat: 10.6g | Fiber: 6.6g | Sugar: 1.6g