This tuna mac and cheese is one of those dinners I can throw together in under 20 minutes when the day’s been long and everyone’s hungry. It’s creamy, cheesy, and comforting, with that little extra heartiness from the tuna that makes it feel like a real meal instead of just a bowl of pasta.
I’ve made this so many times I could probably do it with my eyes closed. It’s my pantry safety net — all the ingredients live in my cupboard or fridge, ready to rescue me on nights when I didn’t plan dinner ahead.
Why I Keep Coming Back to This Recipe
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It’s genuinely quick – The only waiting you’ll do is for the pasta water to boil.
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One pot means less cleaning – Pasta cooks, sauce comes together, everything gets mixed in the same pot.
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It’s kid-approved – Even if your kids aren’t huge tuna fans, the cheesy creaminess wins them over.
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No box mix required – Real cheese and a few pantry staples make a far better bowl than anything powdered.
What You’ll Need
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Pasta – Elbow macaroni is classic, but any short pasta like penne, rotini, or shells works.
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Cream cheese – Makes the sauce smooth and rich.
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Cheese – Sharp cheddar is my favorite, but Gouda, Swiss, Gruyere, Fontina, or a mix of what’s in your fridge works too. Always grate your own for the best melt.
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Tuna – Two cans, drained and flaked. Tuna in water works best here so the flavor stays balanced.
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Mustard – A little Dijon or mild yellow mustard adds depth.
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Milk – Helps loosen the sauce.
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Salt and pepper – Season generously.
Optional Add-Ins I’ve Tried and Loved
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Frozen peas (add to pasta water 2–3 minutes before draining)
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Canned corn
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Baby spinach or chopped kale
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Sun-dried tomatoes or cherry tomatoes
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Cooked broccoli, cauliflower, or peppers
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Fresh herbs like parsley or chives for a pop of freshness
How I Make It
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Cook the pasta – Bring salted water to a boil, cook until al dente, drain, and return to the pot.
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Prep while it cooks – Grate the cheese, drain the tuna, and whisk together milk, cream cheese, flour, and mustard until smooth.
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Make the sauce – Pour the sauce mixture over the pasta, heat gently, and stir until it thickens and coats the noodles.
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Add the cheese – Stir in cheddar until melted and silky.
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Finish with tuna – Fold in the flaked tuna carefully so it stays chunky.
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Season and serve – Add salt, pepper, and a squeeze of lemon juice if you like. Serve hot, maybe with a sprinkle of fresh parsley.
My Cooking Tips
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Grate your cheese fresh – Pre-shredded cheese has coatings that stop it from melting well.
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Don’t overheat once the cheese is in – High heat can make the sauce grainy.
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Keep it creamy – If the sauce feels too thick, add a splash more milk until it’s just right.
Frequently Asked Questions
Can I make it ahead?
Yes, but it’s best eaten fresh. If reheating, do it gently with a splash of milk to loosen the sauce.
Can I swap tuna for another protein?
Absolutely — cooked shredded chicken, salmon, or even leftover ham works nicely.
What can I serve with it?
A crisp green salad or roasted veggies help balance the richness.
Can I freeze it?
You can, but the sauce may separate a bit after thawing. It’s better enjoyed fresh.
Tuna Mac and Cheese
Creamy, cheesy, and loaded with tender pasta and flaky tuna — this one-pot tuna mac and cheese is a quick weeknight win.
Ingredients
- 1 lb macaroni (about 450 g)
- 1 ⅔ cups milk (400 ml)
- ⅓ cup all-purpose flour (50 g)
- 1 tablespoon Dijon mustard
- 2 tablespoons cream cheese
- 9 oz sharp Cheddar cheese, freshly grated (250 g)
- 2 cans tuna in water or oil, drained (6 oz/170 g each)
- 1 teaspoon fine sea salt, or to taste
- ¼ teaspoon ground black pepper, plus more to taste
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Drain well and return it to the same pot.
- While the pasta cooks, grate the cheddar cheese and drain the tuna.
- In a medium bowl, whisk together the milk, flour, Dijon mustard, cream cheese, salt, and pepper until smooth.
- Pour the milk mixture over the hot pasta and set the pot over low heat. Stir constantly for less than a minute until the sauce begins to thicken.
- Add the grated cheddar and stir until completely melted and creamy. Gently fold in the tuna, breaking it into chunks without overmixing.
- Taste and adjust seasoning with extra salt or pepper, then serve warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 696Total Fat 33gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 13gCholesterol 114mgSodium 1435mgCarbohydrates 50gFiber 3gSugar 6gProtein 47g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This one-pot tuna mac and cheese is proof that pantry cooking doesn’t have to be boring. It’s quick, comforting, and flexible enough to suit whatever you’ve got on hand. Whether it’s a weeknight dinner, a last-minute lunch, or a way to use up leftover cheese, it always hits the spot — and in my house, there are rarely any leftovers.
