Smoky Mac and Cheese with Tuna
Prep Time
Makes
Cooking Mode
1 box Compliments Small Pasta Shells
Salt
3 tbsp Compliments Butter
2 tbsp Compliments Unbleached Flour
1 ½ cups Lucerne® Whole Milk, heated to steaming
½ pound Smoked Fontina Cheese, sliced
1 can Sensations Solid White Albacore Tuna in Water, drained and flaked
freshly ground pepper
1 box Compliments Small Pasta Shells
Salt
3 tbsp Compliments Butter
2 tbsp Compliments Unbleached Flour
1 ½ cups Lucerne® Whole Milk, heated to steaming
½ pound Smoked Fontina Cheese, sliced
1 can Sensations Solid White Albacore Tuna in Water, drained and flaked
freshly ground pepper
Directions
1In a 5 to 6-quart pan, bring 3 quarts of salted water to a boil over high heat.
2Add pasta and cook until shells are tender to bite, about 12 minutes.
3Meanwhile, in a 3 to 4-quart pan, melt butter over medium high heat. Add flour and whisk constantly until smooth and bubbling, 1-2 minutes.
4Very gradually, add the hot milk, whisking constantly after each addition. Mixture will form a lumpy paste at first, but keep whisking vigorously until it is smooth. Whisk constantly until mixture bubbles and thickens, about 3 minutes.
5Remove sauce from heat and stir in cheese until smooth; keep warm.
6When pasta is done, drain shells well then return to pan. Add cheese sauce, tuna, and salt and pepper to taste; mix well, then serve
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Personal Note
Personal Note