This classic dish has stood the test of time. Add variety to the casserole by stirring in a cup of cooked peas, carrots, or broccoli.
INGREDIENTS | SERVES 6–8
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups Cheddar cheese, shredded
- 1½ teaspoons prepared yellow mustard
- 4 (9-ounce) cans tuna, drained
- ½–1 cup milk, as needed (used on reheating day)
- 2 cups crushed cornflakes (used on reheating day)
- 1 stick butter, melted (used on reheating day)
Cook elbow macaroni to al dente (cooked but still firm) and drain.
In a large saucepan, melt the butter over medium heat. Add flour and mix well.
Slowly add the cream to the butter mixture, stirring as you pour. Bring to just under a boil, stirring constantly for about 5 minutes until the sauce thickens.
Add salt, pepper, cheese, and mustard. Continue to stir until all of the cheese is melted.
Gently stir in macaroni and tuna and remove from heat to cool. Freeze in a freezer bag.
Defrost in the refrigerator overnight.
Grease a large baking dish and put tuna mixture in it. Add milk as needed to reach a creamy consistency.
Cover the casserole with crushed cornflakes and pour the melted butter over the cornflakes. Bake at 375°F for 30–40 minutes.
Calories: 709 | Fat: 55g | Protein: 42g | Sodium: 1028mg | Carbohydrates: 23g | Fiber: 2g