Meal Type, Pasta , Entrées

Stovetop Southwest Tuna Mac and Cheese

A spicy southwest inspired version of tuna mac and cheese with black beans and yellowfin tuna. Great for weeknight dinners, game day or anytime you have a comfort food craving.


Original recipe courtesy of Ambitious Kitchen

Total Time 6 Servings
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
6 5 5 0

Ingredients

  • 1 ½ cups elbow noodles (whole grain or gluten free)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 3 tablespoons whole wheat pastry flour (or sub regular flour or GF all purpose flour)
  • ½ teaspoon onion powder
  • 2 cups unsweetened cashew milk (from the carton or homemade if you prefer)
  • Salt and pepper, to taste
  • 6 oz sharp cheddar cheese (about 1 ½ cups shredded cheddar cheese)
  • 1 (1.1 ounce) packet taco seasoning (preferably organic)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (5 ounce) can Genova Yellowfin Tuna in Olive Oil, drained
  • 2 oz sharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)

To garnish:

  • Chopped fresh cilantro
  • Hot sauce, if desired

Directions

  1. First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
  2. While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and garlic. Once butter is melted, whisk in the flour and cook for 30 seconds until a paste forms. Slowly add in cashew milk, whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for 5-10 minutes stirring every so often, until the sauce thickens up similar to a gravy.
  3. Next add in 6 oz cheese and 1 packet of taco seasoning and stir until completely melted. Finally fold in cooked noodles, black beans and drained Genova Yellowfin tuna and mix until well combined. Top with 2 ounces of shredded cheddar. At this point you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Top with cilantro and hot sauce if desired!