GOOD 'N' CHEAP EATS
Tuna, Mac ‘N Cheese Casserole
Ingredients:
- 1 box uncooked pasta shells
- 1 pouch tuna (try to stay away from the canned variety)
- 1 can fat-reduced carnation evaporated milk
- ½ lb grated Sharp Cheddar Cheese
- 3 Tbsp. pure unsalted butter plus 1 tablespoon olive oil
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1-2 teaspoons hot pepper sauce
- Juice of ½ lemon
- Whole wheat bread crumbs
- 1 cup fresh or frozen green peas
- ½ sweet Vadalia onion, chopped
Technique:
Add tap water to a 5-6 quart pot and bring to a rolling boil. Add about 2 teaspoons of salt to the water. Add ½ box of pasta shells and cook according to directions on the box. Drain pasta and rinse with cool water to remove excess starch. Set aside.
Heat a large sauté pan over a medium flame until hot. Add butter and olive oil. Add chopped onions and sauté until opaque in color. To this add 2 tbs. all-purpose flour, dry mustard, cayenne and black pepper. Adjust flame to low and stir until well blended cooking for 1-2 minutes. Slowly add entire can of carnation milk to the pan. Whisk until well blended and cook until just thickened. Add lemon juice and hot pepper sauce. Add cheddar cheese and flaked tuna, stirring slowly until mixture becomes nice and creamy.
Pour pasta into a large baking dish that has been coated with a little cooking spray. Cover with cheese sauce and stir gently to mix in.
Add 1 tablespoon olive oil to a heated sauté pan and to that add ½ cup whole wheat bread crumbs. Stir to coat completely and cook just enough to slightly toast the crumbs.
Top the pasta shells with the toasted bread crumbs. Transfer this mixture to a preheated 350-degree oven and bake until hot a bubbly.
