Tuna Mac and Peas
I never endorse violence, but in cases of extreme tastiness, I might make an exception. I grew up with that good old fashion creamy Velveeta mac and cheese. The kind that wasn’t made with fancy aged cheeses, or the “I can’t believe that’s cheese” powder. You know, the Velveeta block of American cheese that just makes everything better. With my Tuna Mac and Peas, adding a few things can turn a classic yummy side into a meal the whole family will love!
See recipe card at bottom for ingredient list.
Step 1: Cook 2 cups (by Volume) of pasta according to directions on box. I use gluten free spiral pasta as it is lighter on our stomachs and tastes the same. When finished cooking, drain and set aside.
Step 2: In same pan on low heat melt 2 tablespoons of butter. Once melted add 2 tablespoons of Flour and wisk until mostly smooth. Gradually wisk in 2 cups of milk and increase heat to medium low.
Step 3: Once milk starts to bubble and thicken, add the diced cheese from your Velveeta block. Continue mixing for several minutes until cheese is completely melted.
Step 4: Add the salt, pepper, pasta you cooked earlier, and then 1 can of Tuna and 3/4 can of drained Peas, more or less as you choose. Mix and then transfer the Tuna Mac and Peas to a casserole baking dish.
Step 5: Sprinkle seasoned bread crumbs generously over the top and slap it in the oven.
Last Step: If you have a Nu Wave, bake the Tuna Mac and Peas on the 1 inch rack for 10-12 minutes. Standard oven bake at 350 for 15 minutes. Please eat in moderation as 4 helpings (from experience) is not a moderate amount to eat in one setting. Enjoy!
- 2 Cups (by volume) Gluten Free Spiral Pasta
- 1 Can of Tuna (drained)
- 1 Can of Sweet Peas
- 8 oz block of Velveeta Original Cheese (cubed)
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 Cups Milk
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Seasoned Bread Crumbs
- Cook 2 cups (by Volume) of pasta according to directions on box. I use gluten free spiral pasta as it is lighter on our stomachs and tastes the same. When finished cooking, drain and set aside.
- In same pan on low heat melt 2 tablespoons of butter. Once melted add 2 tablespoons of Flour and wisk until mostly smooth. Gradually wisk in 2 cups of milk and increase heat to medium low.
- Once milk starts to bubble and thicken, add the diced cheese from your Velveeta block. Continue mixing for several minutes until cheese is completely melted.
- Add the salt, pepper, pasta you cooked earlier, and then 1 can of Tuna and 3/4 can of drained Peas, more or less as you choose. Mix and then transfer the Tuna Mac and Peas to a casserole baking dish.
- Sprinkle seasoned bread crumbs generously over the top and slap it in the oven.
- If you have a Nu Wave, bake the Tuna Mac and Peas on the 1 inch rack for 10-12 minutes. Standard oven bake at 350 for 15 minutes. Please eat in moderation as 4 helpings (from experience) is not a moderate amount to eat in one setting. Enjoy!
- To Make this gluten free, substitute flour with corn starch, and look for gluten free breadcrumbs or omit them all together!
- This is bursting with flavor, but you can always add green onions, garlic, or herbs for more depth.
