There’s something about a dish that brings you back to a quiet evening at home, the kind where the kitchen smells like melted cheese and a hint of buttered crackers. This tuna casserole made with mac and cheese is exactly that—a cozy mix of creamy, cheesy pasta and flaky tuna, all wrapped up in a golden, crunchy top. I remember the first time I made it, the oven timer ticked away as I wiped down the counters a little too quickly, the kind of distracted that comes from craving comfort food but also trying to get everything ready before dinner guests arrived.
The moment I pulled it out of the oven, the bubbling cheese and that buttery cracker crust made it impossible to wait for it to cool completely. The peas sprinkled throughout added just the right touch of sweetness and color, and the subtle spices gave it a gentle warmth without overpowering the familiar mac and cheese flavors. It’s not fancy, and honestly, it’s a little bit messy—some sauce always clings to the sides of the dish—but that’s part of its charm.
Why You’ll Love It
- Brings together the creamy comfort of mac and cheese with the hearty protein of tuna in a simple, satisfying way.
- The buttery cracker topping adds a crunch that contrasts perfectly with the smooth cheese sauce.
- It’s quick to prepare, making it a reliable go-to for busy weeknights or unexpected guests.
- It’s simple — and that’s kind of the point. No complicated ingredients or techniques, just good food.
If you’re a little hesitant about combining tuna with mac and cheese, this casserole might just change your mind. The flavors meld beautifully, and the peas add a freshness that keeps it from feeling too heavy.
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Tuna Casserole Made with Mac and Cheese
- Total Time: 35 minutes
- Yield: 6 1x
Description
A comforting and creamy tuna casserole made by combining classic macaroni and cheese with tender tuna and peas, baked to golden perfection.
Ingredients
8 ounces elbow macaroni
3 cups shredded sharp cheddar cheese
2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
12 ounces canned tuna packed in water, drained and flaked
1 cup frozen peas, thawed
1/2 cup finely chopped onion
1/2 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 3 tablespoons of unsalted butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the whole milk, continuing to whisk until the mixture thickens and becomes smooth, about 5 minutes.
Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until melted and smooth.
Add salt, black pepper, garlic powder, and paprika to the cheese sauce and stir to combine.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, flaked tuna, thawed peas, and chopped onion. Mix gently until evenly combined.
Transfer the mixture into a 9×13-inch baking dish and spread it out evenly.
In a small bowl, mix the crushed buttery crackers with 2 tablespoons of melted butter.
Sprinkle the buttery cracker topping evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes
Don’t worry if your oven runs a bit hot or cool—it’s forgiving. A regular baking dish works just fine; no special equipment needed here. I like to serve this casserole with a crisp green salad or some roasted veggies to balance out the richness. Sometimes, I swap out the peas for corn or green beans depending on what’s in the fridge. Adding a pinch of smoked paprika can add a subtle smoky note, but I haven’t tested this enough to say it’s a must. You could also try mixing in some caramelized onions for a sweeter twist if you’re feeling adventurous.
FAQ
Can I use fresh tuna instead of canned? It’s possible, but canned tuna is what gives the dish its classic texture and ease. Fresh tuna would change the dish’s character and cooking time.
Is this casserole freezer-friendly? It’s best enjoyed fresh or reheated within a few days. Freezing might alter the texture, especially of the creamy sauce.
Can I make this dairy-free? You’d need to swap the cheese and milk for alternatives, but I haven’t tried that version yet.
Try this dish next time you want something that feels like a warm hug on a plate. Save it, print it, and don’t be shy—dig in while it’s still bubbling.