Creamy Tuna Pasta (One Pot)

5 from 1 vote

Creamy Tuna Pasta (One Pot)

A creamy, cheesy stovetop tuna pasta that cooks entirely in one pot. The macaroni simmers right in the milk, so the starch thickens the sauce as it goes and there's nothing to drain.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 684kcal

Author Jennifer

Equipment

1 Large Dutch oven with a lid about 10 inches across

Ingredients

2 cups small elbow macaroni (about 8 ounces), or another small pasta that cooks in 8 minutes or less
2 (5-ounce) cans tuna drained well and flaked
2 cups whole milk
1 cup water
3 tablespoons butter unsalted
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder (optional)
1/2 teaspoon salt , plus more to taste
1/4 teaspoon black pepper
2 cups cheddar cheese shredded
1 cup frozen peas
Up to 1/4 cup warm milk if needed
2 tablespoons fresh parsley (or 2 teaspoons dried), optional

Instructions

Drain both cans of tuna thoroughly and flake with a fork.
Add the dry macaroni, flaked tuna, butter, paprika, garlic powder, mustard powder (if using), salt, and pepper to a large Dutch oven. Pour in the milk and the water, and stir so the macaroni is submerged.
Bring to a boil over medium-high heat, stirring frequently so the milk doesn't scorch.
Once boiling, stir well, cover, and reduce the heat to low or medium-low so the liquid holds a gentle simmer.
Cook until the macaroni is tender, about 8 to 12 minutes depending on the pasta, stirring thoroughly every 3 to 4 minutes and scraping across the bottom of the pot. Begin checking at the package's suggested cooking time.
When the macaroni is tender and most of the liquid has been absorbed, remove the pot from the heat. The mixture should still look slightly loose; it thickens as the cheese goes in and as it rests.
Off the heat, stir in the shredded cheddar a handful at a time until completely melted and creamy.
Fold in the frozen peas. Cover and let stand 2 to 3 minutes, just until the peas are heated through.
If the pasta is thicker than you would like, stir in warm milk a tablespoon or two at a time. Taste and add more salt, pepper, garlic powder, or paprika as desired.
Serve immediately, garnished with parsley if you like.

Notes

Pasta: Check the package and use a shape that cooks in 8 minutes or less, or it will drink more liquid than the recipe provides.
Tuna: Canned tuna should be drained well. Pouch tuna has almost no liquid and goes straight in.
Storage: Refrigerate up to 3 to 4 days. Reheat gently with a splash of milk. I'd lean toward the fridge over the freezer, since a cheese sauce with no flour in it tends to separate.

Nutrition