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Macaroni Tuna Mornay ~ Vintage Recipe

Easy old-fashioned casserole perfect for weeknight dinners.

Servings 8

Ingredients

  • 8 ounces elbow macaroni
  • 4 tbsp butter
  • 3 tbsp all purpose flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp Creole seasoning or pinch of cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dry mustard
  • 3.5 cups milk
  • 8 ounces sharp cheddar, grated
  • 2 cups frozen mixed vegetables (corn, peas, carrots, green beans)
  • 2 cans tuna, drained broken into bite-size chunks
  • 1/2 cup French fried onions
  • 1/2 cup Panko bread crumbs

Instructions

  1. Cook macaroni in boiling water until just barely done. Do not overcook. Drain and return to pot.

  2. While pasta is cooking, melt 3 tablespoons of the butter in medium-size saucepan. Stir flour, salt, pepper, Creole seasoning, pepper, garlic powder, onion powder and dry mustard into melted butter and cook, stirring continuously over medium heat until bubbly. Stir in milk slowly and continue cooking and stirring until sauce thickens. Stir in cheese (reserve a handful for the topping) until melted and remove from heat.

  3. In large pot, melt remaining tablespoon of butter over medium high heat. Add frozen vegetables and cook a couple of minutes. Add cooked macaroni, tuna and cheese sauce to vegetables, stirring to mix well.

  4. Spoon into baking dish and top with reserved cheese, French fried onions and bread crumbs.

  5. Bake at 350 degrees until hot and bubbly - about 30 minutes.