Source: Starkist
Macaroni and Cheese without Tuna
Macaroni and cheese (also known as mac and cheese in Canada and the United States and macaroni cheese in the United Kingdom) is a dish of macaroni pasta and a cheese sauce, most commonly cheddar sauce. Its origins trace back to cheese and pasta casseroles in medieval England. The traditional macaroni and cheese is put in a casserole and baked in the oven; however, it may be prepared in a saucepan on top of the stove or using a packaged mix. The cheese is often included as a Mornay sauce added to the pasta. It has been described as “comfort food”.
A cheese and pasta casserole known as makerouns was recorded in 1390, in medieval English, in the cookbook the Forme of Cury. It was made with fresh, hand-cut pasta sandwiched between a mixture of melted butter and cheese. The recipe compares it to losyns, a dish similar to lasagne.
Ingredients
1 box (6.4 oz.) macaroni and cheese dinner
One can chunk light tuna, 12 and 1/2 ounces, drained and chunked
1 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder (optional)
1/2 cup shredded cheddar cheese
1/2 cup milk
1 tablespoon grated Parmesan cheese
1 cup frozen green peas
Directions
First, prepare macaroni and cheese according to package directions for this Tuna Mac and Cheese recipe.
Mix in remaining ingredients, except parmesan cheese. Pour into a 1 or 2-quart microwavable serving dish.
Cover with plastic wrap and microwave on high for 2 minutes. Stir the casserole and continue heating on high for 2 and 12 to 3 and 1/2 minutes or until cheese is melted and mixture is heated through.
Sprinkle with Parmesan cheese.
Enjoy!
Also, try; Pizza Casserole recipe