A quick and easy kid-friendly pasta recipe, this Stovetop Mac and Cheese with Tuna and Peas is sure to be a family favorite weeknight dinner!
Sometimes you just need a good, comfort meal to please the kids and make your evening less stressful. My Mac and Cheese with Tuna and Peas keeps everyone feeling full and satisfied, while adding some healthier components to make sure everyone is getting the nutrients they need. Homemade stovetop mac and cheese is one the easiest and most versatile recipes you’ll ever learn. We love changing up our mac and cheese with various mix-ins like pureed winter squash, pumpkin or cauliflower, or like this recipe, peas!
Ingredients
- Pasta: Rotini or shells are my go-to for mac and cheese, and if you use whole-wheat pasta you increase the fiber and protein of the meal.
- Butter: I use unsalted butter to watch the sodium levels, but use the butter you have!
- Flour: Used with the butter to make a roux, it creates a base for the sauce.
- Whole milk: Makes the cheese sauce extra creamy and thick.
- Cheddar cheese: I use sharp cheddar cheese, because of its strong, pungent flavor, and because it’s a hit with the kids.
- Green peas: A great source of vitamin C, zinc, and other antioxidants, when added to the cheesey pasta, you barely taste them, but get the added benefits
- Tuna: An excellent source of protein and healthy omega-3 fatty acids.
How to Make Stovetop Mac and Cheese with Tuna and Peas
Start your stovetop mac and cheese by bringing a salted pot of water to a boil, then cook your pasta according to package instructions.
While the pasta is cooking, in another large pot melt your butter to start your roux.
Then add in the flour, salt, and pepper and whisk until it is fully absorbed into the butter.
Next add the milk and bring to a boil, continuing to whisk occassionally.
Stir in the cheese until fully melted, then remove from heat.
Pour the finished cheese sauce over the strained pasta.
Then add in the drained tuna fish.
And your fresh or frozen peas. Stir until combined and warmed through.
Serve topped with a sprinkle of additional cheese if desired, and enjoy your Stovetop Mac and Cheese with Tuna and Peas!
Easy Substitutions
- Switch the tuna. Instead of tuna, use some shredded chicken or even some bacon to add that protein.
- Mix up the cheese. Use a blend of many, or use your favorite! Doesn’t have to be cheddar.
- Swap the veggie. Use whatever you have if you don’t have or like peas! Carrots, broccoli, or green beans.
Frequently Asked QUestions:
How to fancy up mac and cheese?
Can I use frozen veggies in mac and cheese?
How long does leftover mac and cheese last?
More Kid-Friendly Dinners
- Ham and Cheese Baked Egg Cups
- Apple Banana Nut Oatmeal
- Lemon Blueberry Oatmeal Muffins
- Apple Cinnamon Smoothie
- Baked Chicken Taquitos
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Make a batch on Sunday and have dinner or lunch for the week, or whip it up quickly on a busy weeknight, but you’ll have a hit with the whole family with my Stovetop Mac and Cheese with Tuna and Peas.
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Stovetop Mac and Cheese with Tuna and Peas
Recipe Video
Ingredients
- 8 ounces whole wheat rotini pasta (or pasta of choice)
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups whole milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup green peas (fresh or frozen)
- 1 can albacore tuna in olive oil (drained)
Instructions
- Bring a large pot of salty water to a boil and prepare pasta according to package instructions.
- While pasta is cooking, prepare the cheese sauce in a medium saucepot by melting the butter over medium heat. Whisk in the flour, salt, and pepper and cook until flour dissolves into the butter, about 60 seconds, whisking frequently.
- Pour in the milk and bring the mixture to a low boil, whisking occasionally.
- Add in the shredded cheese and stir until melted; remove from heat.
- Drain pasta and return to large pot. Pour in the cheese sauce and stir until pasta is evenly coated.
- Stir the peas into the pasta as well as the tuna and heat until warmed through, about 2 minutes.
- Divide between four bowls to serve.
Last Step:
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