Creamy Stovetop Tuna Mac and Cheese (Triple Cheese Skillet)

This one skillet tuna mac and cheese is the best tuna mac recipe you will make on a weeknight. It is creamy, protein packed, and ready in under 25 minutes with no oven required. If you have been wondering does tuna go well with mac and cheese, the answer is absolutely yes and this recipe proves it.

Does Tuna Go Well with Mac and Cheese?

Tuna and mac and cheese is a classic American comfort food combination that has been around for decades. The mild, savory flavor of canned tuna cuts right through the richness of the cheese sauce. Together they create a filling, protein packed meal that the whole family will ask for again.

Is It Okay to Mix Tuna with Cheese?

Yes, it is completely fine to mix tuna with cheese. The key is choosing the right cheese. Bold cheeses like sharp cheddar pair perfectly with the savory flavor of tuna. The fat in the cheese also balances the lean protein in the tuna, making every bite satisfying. Try this Best Tuna Pasta Salad Recipe in the World

What Kind of Cheese Is Best in Tuna Mac?

This recipe uses a triple cheese blend for the best result.

Sharp Yellow Cheddar gives the sauce its bold, tangy flavor. Always grate it fresh from the block since pre shredded cheese contains anti caking agents that prevent smooth melting.

Processed Melting Cheese such as Velveeta or processed cheese cubes keeps the sauce smooth and glossy. This is the secret to a lump free, creamy sauce that does not break.

Cream Cheese adds richness and body to the base. It makes the sauce feel thick and velvety instead of thin and watery.

Ingredients

• 2 cups elbow macaroni
• 2 cans solid white albacore tuna, well drained
• 1 cup sharp yellow cheddar, freshly grated
• ½ cup processed melting cheese, cubed (Velveeta works great)
• 2 oz cream cheese, softened
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1½ cups whole milk, warmed
• 2 teaspoon each of Garlic & Onion Powder
• 1/4 cup diced Jalapenos, drained
• ½ teaspoon smoked paprika
• 1/2 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Green onions for garnish

How to Make Old Fashioned Tuna Mac and Cheese on the Stovetop

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the elbow macaroni 1 minute less than the package says so it stays al dente. Drain it well and set aside. Reserve a small cup of the pasta water just in case.

Step 2: Build the Base

Melt the butter in a large skillet over medium heat. Add the onion powder, garlic powder. Saute for about 1 minute until fragrant. Stir in the flour and cook for another 1 to 2 minutes until it turns a light golden color.

Step 3: Make the Sauce

Slowly pour in the warmed whole milk while whisking constantly. Keep whisking so no lumps form. Let the sauce simmer on medium low for 4 to 5 minutes until it thickens enough to coat the back of a spoon.

Step 4: Melt the Triple Cheese

Turn the heat down to low. Add the smoked paprika, dijon mustard, salt, and pepper. Add the cream cheese first and stir until smooth. Then add the processed melting cheese, and finally the grated cheddar. Stir continuously until the sauce is completely smooth and glossy.

Step 5: Add Pasta and Tuna

Fold the cooked macaroni into the cheese sauce and stir to coat. Flake the drained tuna into large chunks and fold it in last. Stir gently so the tuna stays in hearty pieces. Let everything sit on low heat for 1 minute to warm through. Garnish with green onions and serve straight from the skillet.

Box Mac and Cheese with Tuna (Quick Version)

Short on time? You can make a fast version using a box of Kraft mac and cheese. Prepare the box as directed, then fold in a can of well drained tuna at the very end. Stir gently and serve right away. It is not the same as the homemade triple cheese version but it works on a busy night.

Old Fashioned Tuna Mac and Cheese Tips

Do not overcook the tuna. Canned tuna is already fully cooked. It only needs the warmth of the sauce to heat through. Too much stirring will break it apart.

Keep the sauce loose. If the mac looks too thick after adding the pasta, splash in a tablespoon of warm milk or reserved pasta water to bring it back to a creamy consistency.

Grate your own cheese. This makes a real difference. Bagged shredded cheese will not melt as smoothly and can leave a grainy texture in the sauce.

Tuna Mac and Cheese with Cream of Mushroom Soup (Variation)

Want a more classic, old fashioned taste? Swap the roux and milk for one can of condensed cream of mushroom soup mixed with ½ cup milk. Melt the cheese blend directly into this mixture and proceed as normal. It gives the dish a deeper, earthier flavor that works really well with the tuna.

Tuna Mac and Cheese with Peas

Stir in ½ cup of frozen peas along with the tuna at the very end. The peas add a pop of color, a little sweetness, and extra nutrients. They heat through in the same 1 minute it takes the tuna to warm up so no extra cooking is needed.

Frequently Asked Questions

Can I use tuna packed in oil? Yes, but drain it very thoroughly. Oil packed tuna adds a richer texture while water packed tuna gives a cleaner flavor. Either works fine as long as it is well drained before adding it to the sauce.

How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat and add a splash of milk to bring the sauce back to a creamy texture.

Can I add a crunchy topping? Absolutely. Toast crushed Ritz crackers in a tablespoon of butter in a separate pan and sprinkle over the top right before serving. It gives you that baked casserole crunch without turning on the oven.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of milk. Do not microwave on high heat as it can cause the cheese sauce to break.