Seed Oil Free Tuna Mac and Cheese
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz elbow macaroni
- 1 tsp salt
For the sauce
- 3 tbsp unsalted butter
- 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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