Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 cup frozen peas thawed and drained
- 1 1/2 cups shredded sharp cheddar cheese
- 4 tablespoons cream cheese softened
- 1 5-ounce can tuna in water drained and flaked
- Kosher salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the elbow macaroni in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour and cook for about 1 minute until bubbly, without browning.
- Gradually whisk in milk and bring to a simmer. Add the peas. Cook until the sauce thickens.
- Remove from heat and stir in shredded cheddar cheese and cream cheese until melted and smooth.
- Add the cooked macaroni and flaked tuna to the cheese sauce, stirring to combine. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.
