Mac and cheese has always had a special place in my heart. Growing up, my dad made a simple version with sharp cheddar and a heavy hand of black pepper, sometimes with peas thrown in if I begged hard enough. That bowl of creamy, peppery goodness was my after-school comfort. These days, I still crave that cheesy hug in a bowl, but I like giving it new life with bold flavors and a little extra protein to keep me going.
This Southwest Tuna Mac and Cheese is exactly that. It’s creamy, cheesy, spiced with taco seasoning, and loaded with tuna and black beans. It’s quick enough for a weeknight, hearty enough for game day, and hits that comfort food craving every time.
Why This Recipe Works
This dish comes together in about 30 minutes, which makes it one of my go-to dinners when I’m short on time but still want something hearty. The taco seasoning gives the cheese sauce a smoky, zesty kick, and the tuna adds protein without overpowering the dish. Black beans round it out with fiber and a bit of creaminess, making this a full meal in itself.
On busy weekdays, I love pulling this recipe out because everything in it comes from my pantry or fridge staples. No need for a long grocery list—it’s just pasta, cheese, beans, seasoning, and tuna.
Ingredients You’ll Need
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Elbow macaroni – Classic, but you can use chickpea, whole grain, or gluten free pasta. I often grab chickpea pasta for that extra fiber.
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Sharp cheddar cheese – Shred your own from a block if you can; it melts so much smoother than pre-shredded.
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Flour – Whole wheat pastry flour works beautifully, but regular all-purpose is perfectly fine.
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Tuna – I like yellowfin for its clean flavor, but albacore works too. The key is using tuna packed in water, not oil.
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Taco seasoning – Store-bought works, but if you keep chili powder, cumin, paprika, garlic powder, and oregano around, you can quickly stir together your own mix.
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Black beans – A pantry staple that adds creaminess and heartiness. Drain and rinse them before tossing in.
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Milk – Whole milk makes the sauce rich, but I’ve used unsweetened cashew milk with great results too.
How to Make It on the Stovetop
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Cook the pasta until just al dente. Drain and set aside.
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Make the roux – melt butter with garlic in a skillet, whisk in flour and onion powder until it forms a paste.
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Whisk in the milk slowly, making sure no lumps form. Let it simmer until it thickens to a gravy-like texture.
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Add the cheese and seasoning – stir until melted and creamy.
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Mix it all together – fold in pasta, tuna, and beans.
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Finish with a broil – top with extra cheese and broil for 1-2 minutes until golden and bubbly.
I always like adding a little hot sauce and fresh cilantro on top for brightness.
Make It Your Own
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Vegetarian: Skip the tuna and double up the beans.
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Dairy-Free: Swap in a cashew-based cheese sauce.
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Extra Veggies: Stir in peas, mushrooms, or diced bell peppers for more color and flavor.
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Spicy Kick: Toss in some diced jalapeño or chipotle powder if you like heat.
One of my favorite tweaks is adding roasted corn—it gives a smoky sweetness that pairs beautifully with the taco seasoning.
Tips From My Kitchen
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Cook your pasta a minute less than the package says since it will keep softening in the sauce.
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If your sauce feels too thick, splash in a little more milk. If it’s too thin, let it simmer a few extra minutes.
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Always taste and adjust your seasoning before adding the pasta back in. Sometimes the taco mix needs a pinch more salt depending on the brand.
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A cast-iron skillet works great here because you can go straight from stovetop to broiler.
Storage and Reheating
Leftovers keep in the fridge for about 4–5 days. To reheat, I usually pop it in the microwave with a splash of milk to bring back the creaminess. If I’m reheating a bigger portion, the stovetop works better—it keeps the pasta from drying out.
Frequently Asked Questions
Can I use canned salmon instead of tuna?
Yes, salmon works nicely here. It has a stronger flavor than tuna, so you may want to balance it with extra lime juice or a little more cheese.
Can I make this ahead of time?
You can cook the pasta and sauce separately ahead of time, then combine them right before serving. If you mix it all and store it, the pasta may absorb too much sauce.
What cheese blends well with cheddar?
Pepper jack adds extra spice, Monterey jack melts smoothly, and a bit of cream cheese makes the sauce extra silky.
Is this freezer-friendly?
I don’t recommend freezing—it tends to change the texture of the cheese sauce. It’s best enjoyed fresh or from the fridge within a few days.
Stovetop Southwest Tuna Mac and Cheese
Creamy, cheesy, and just the right amount of spicy, this stovetop tuna mac and cheese gets a Southwest twist with taco seasoning, black beans, and tender yellowfin tuna.
Ingredients
- 8 oz elbow pasta (or your favorite noodles)
- 2 tbsp butter
- 1 garlic clove, finely minced
- ¼ cup whole wheat pastry flour (or use all-purpose or gluten-free flour)
- ½ tsp onion powder
- 1 ½ cups unsweetened cashew or almond milk
- Salt & freshly ground pepper, to taste
- 6 oz sharp cheddar cheese, shredded (about 1 ½ cups)
- 1 packet taco seasoning (about 1.1 oz, preferably organic)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (5 oz) can yellowfin or albacore tuna, drained
- 2 oz sharp cheddar cheese, shredded (about ½ cup, reserved for topping)
Optional Garnish:
- Fresh chopped cilantro
- A drizzle of hot sauce
Instructions
- Cook the pasta in salted water until just al dente, then drain and set aside.
- In a large oven-safe skillet or pot, melt the butter over medium heat. Add garlic and cook briefly until fragrant. Sprinkle in the flour and onion powder, whisking constantly until a smooth paste forms.
- Slowly stream in the cashew milk, whisking to remove any lumps. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 5–10 minutes, stirring now and then, until the sauce thickens to a gravy-like consistency.
- Stir in 6 ounces of shredded cheddar along with the taco seasoning until the cheese melts into the sauce. Fold in the cooked pasta, black beans, and tuna until everything is well coated.
- Sprinkle the remaining 2 ounces of cheese on top. Serve as-is for a quick stovetop version, or slide the skillet under the broiler for 1–2 minutes until the topping is bubbly and golden.
- Finish with a sprinkle of cilantro and a splash of hot sauce, if you like, and enjoy!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 728Total Fat 37gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 67mgSodium 1062mgCarbohydrates 69gFiber 7gSugar 6gProtein 31g
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 Southwest Tuna Mac and Cheese has quickly become one of my weeknight favorites. It’s hearty, full of flavor, and doesn’t ask for much effort. I love that it feels fun and a little different from traditional mac and cheese, but still gives me that cozy, familiar comfort. Next time you’re craving something cheesy and filling, give this version a try—you might just find yourself keeping tuna and taco seasoning stocked for this exact reason.
