Macaroni & Cheese With Tuna

This hearty American-style casserole blends tender elbow macaroni with a rich, tangy white wine and sour cream sauce. Flaked tuna and crisp celery add texture and depth, while pimiento-stuffed olives provide a subtle savory kick. The dish is topped with melted American cheese for a comforting, gooey finish. It is a satisfying main course perfect for weeknight dinners or family gatherings. Simple to assemble with pantry staples, this recipe offers a unique twist on traditional comfort food that delivers smooth richness and well-balanced flavors in every bite.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 1087.2

Description

This hearty American-style casserole blends tender elbow macaroni with a rich, tangy white wine and sour cream sauce. Flaked tuna and crisp celery add texture and depth, while pimiento-stuffed olives provide a subtle savory kick. The dish is topped with melted American cheese for a comforting, gooey finish. It is a satisfying main course perfect for weeknight dinners or family gatherings. Simple to assemble with pantry staples, this recipe offers a unique twist on traditional comfort food that delivers smooth richness and well-balanced flavors in every bite.

Ingredients

1 package Elbow macaroni (7 oz)
1 cup Diagonally sliced celery
1/2 cup Pimiento-stuffed olives
1 can Tuna, drained (9 1/2 oz)
2 tablespoon Grated onion
1 1/2 teaspoon Salt
1/2 teaspoon Ground pepper
3 cups Shredded American cheese
3 tablespoons Butter or margarine
1 tablespoon Flour
1 cup Dairy sour cream
1 cup Dry white wine

Directions

1
Preheat oven to 375F (190C).
2
Cook macaroni according to package directions; drain and rinse briefly.
3
In a large bowl, combine cooked macaroni, sliced celery, and pimiento-stuffed olives.
4
In a separate bowl, mix drained tuna, grated onion, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups of the shredded cheese.
5
Spread half of the macaroni mixture into an ungreased 13x9 inch baking dish.
6
Sprinkle half of the tuna mixture over the macaroni layer.
7
Top with the remaining macaroni mixture, followed by the remaining tuna mixture.
8
Melt 2 tablespoons of butter in a saucepan over low heat.
9
Stir in flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook while stirring constantly until smooth and bubbly.
10
Remove from heat and stir in sour cream and white wine until smooth.
11
Return sauce to low heat and bring to a gentle boil, stirring constantly.
12
Pour the sauce evenly over the tuna and macaroni layers.
13
Sprinkle the remaining 1 1/2 cups of shredded cheese on top.
14
Dot the top with the remaining 1 tablespoon of butter.
15
Cover tightly with aluminum foil and bake for 30 minutes.
16
Remove foil and bake for an additional 15 minutes, until golden and bubbly.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1087.2kcal

% Daily Value *
Total Fat 87.0g134%
Saturated Fat 49.0g246%
Cholesterol 233.4mg78%
Sodium 12963.5mg541%
Total Carbohydrate 21.3g8%
Dietary Fiber 1.7g7%
Sugars 7.6g
Protein 42.1g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the sauce is smooth before pouring over the casserole to prevent lumps.

Let the casserole rest for 5-10 minutes after baking to allow the sauce to set slightly before serving.

For a richer flavor, you can substitute half of the sour cream with heavy cream.

If you prefer a less alcoholic taste, replace the white wine with an equal amount of chicken broth.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F until warm.

Keywords: macaroni, cheese, tuna, casserole, comfort food, american cuisine, celery, olives, white wine sauce, sour cream, baked pasta, family dinner, easy main, creamy, savory, weeknight meal, pasta bake, cheesy, protein

Read it online: https://www.chefs-mate.com/recipe/macaroni-cheese-with-tuna/