This Southwest-inspired variation of mac and cheese is made with taco seasoning, black beans, Wild Planet tuna and shredded cheese. This creamy, spicy recipe is quick to make and packed with protein.
Southwest Tuna Mac and Cheese
Ingredients
8 oz Noodles
2 Tbsp Butter
1 clove Garlic, minced
1/4 cup Flour
½ tsp Onion powder
1 1/2 cups milk (any type of milk works)
Salt and pepper, to taste
6 oz Sharp cheddar cheese (about 1 1/2 cups shredded cheddar cheese)
1 (1.1 ounce) packet Taco seasoning
1 (15 oz) can Black beans, rinsed and drained
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1 (5 oz) can Wild Planet Wild Albacore Tuna
-OR-
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1 (5 oz) can Wild Planet Wild Skipack Tuna
2 oz Sharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)
Chopped fresh cilantro and hot sauce, if desired, for garnish
Directions
First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
While the noodles are boiling, in a large skillet or pot add butter and garlic. Once butter is melted, whisk in the flour and onion powder and cook for 30 seconds until a paste forms. Slowly add in milk, whisking away any lumps.
Increase heat and bring mixture to a boil, then reduce heat and simmer for 5-10 minutes stirring every so often, until the sauce thickens up similar to a gravy.
Next add in 6 oz cheese and 1 packet of taco seasoning and stir until completely melted.
Fold in cooked noodles, black beans and drained tuna and mix until well combined.
Top with 2 ounces of shredded cheddar. Remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden.
Top with cilantro and hot sauce if desired!
