PCOS Friendly Tuna Mac and Cheese

Total time35 min

Prep time10 min

Cook time25 min

4.8

(24)

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Ingredients

4 servings

For the pasta

12 oz elbow macaroni
1 tsp salt

For the sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
2 ½ cups milk
½ tsp dry mustard
¼ tsp salt
2 cups shredded mild cheddar cheese
2 cans (5 oz each) tuna in water, drained
2 tbsp fresh parsley, finely chopped
¼ tsp sweet paprika

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt and the elbow macaroni, and cook according to package directions until al dente, tender with a slight resistance at the center, about 7–8 minutes. Reserve ½ cup of the pasta cooking water, then drain the macaroni through a colander and set aside.
2
Melt the butter in a medium saucepan over medium heat. Once the butter is fully melted and foamy, add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.

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