Macaroni and cheese with tuna

Give that old kid favourite a twist with the inclusion of veggies and tuna. Macaroni and cheese has never been tastier or more nutritious.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Macaroni and cheese with tuna
  • 1 1/2 cup macaroni pasta
  • 1/2 broccoli head, cut into small florets
  • 1 cup thawed frozen peas
  • 425 gram can, drained tuna
  • 420 gram can creamed corn
  • 300 millilitre light sour cream
  • 2 sliced green onions
  • 1 lemon, zest and juice
  • 250 gram cherry tomatoes, halved
  • 1/2 cup tasty cheese, grated
  • 1/2 cup fresh breadcrumbs


Macaroni and cheese with tuna
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
  • 2
    Bring a large saucepan of salted water to the boil. Cook pasta following packet instructions, adding broccoli and peas 2 minutes before end of cooking time. Drain well and transfer to dish.
  • 3
    In a large bowl, stir tuna, creamed com, sour cream, onions, zest and juice together. Spoon over pasta and vegetables in dish. Add tomatoes and mix well. Season to taste.
  • 4
    Sprinkle with combined cheese and crumbs. Bake 30-35 minutes, until bubbling and golden.


If you prefer, make this in individual dishes. A salad of mixed greens is a great accompaniment to this dish.

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