This Baked Tuna Mac & Cheese Muffins dish is my first recipe for #RecipeMakeover week and is a great alternative compared to traditional mac & cheese, just a bit healthier!

Who doesn’t love mac and cheese?!

I actually didn’t as a kid. Yes, I know that’s weird. I had to reach parenthood to even try macaroni and cheese of any sort. And now I love it just as much as the kids.

Often times I make homemade mac and cheese. However, I also keep boxed mac and cheese in our kitchen cabinet for those days I just don’t feel like even thinking about what to feed the kids.

Do you know those days?

When I do make homemade mac and cheese I often go to my good friend Rachel’s Easiest Ever Baked Macaroni and Cheese recipe.

I make it so often I have it memorized. Since I wanted to branch out a bit I decided to come up with these Baked Tuna Mac & Cheese Muffins.

I added some extra protein with tuna and even vegetables that barely took any additional time.

Of course, you can feel free to add other types of protein like chicken, ground beef, or ham to up the protein. And when it comes to vegetables the possibilities are endless.

And honestly, two out of my three kids enjoyed these mac and cheese muffins, minus the “crusty” topping, which is actually my favorite.

My youngest is the pickiest when it comes to mac and cheese and he prefers his plain without the “crunchies” – his 3-year-old description of green peas.

So as you can see, it totally depends on personal preferences. That’s what I love about recipes like this one since you can change out the add-ins without compromising the flavor.

Dietitian’s Dish

In addition to the cheese and milk, the tuna adds a good amount of protein to this dish with 10 grams of protein per 5 ounce can. I also used whole wheat noodles to increase the fiber in recipe.

An overall win-win in my nutrition book!

Baked Tuna Mac and Cheese Muffins

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Prep Time 10

Cook Time 25

Total Time 35

Ingredients

3 cups uncooked whole wheat macaroni noodles
1 cup frozen peas
2 5 ounce cans light tuna, drained
1 8 ounce package shredded sharp cheddar cheese
1/2 teaspoon paprika
1 teaspoon dijon mustard
1 egg
2 tablespoons white whole wheat flour
2 cups skim milk
salt and black pepper
1 tablespoon butter melted
1/2 cup whole wheat Panko crumbs

Instructions

Preheat oven to 350ºF. Spray a muffin tin with non-stick cooking spray.
Cook noodles according to directions in a 4 quart pot.
Place frozen peas in colander. Drain cooked noodles in colander over top of frozen peas.
Pour noodles and peas back into pot.
Stir in cheese and tuna.
In a bowl, combine egg, flour and milk. Whisk together.
Add spices to milk mixture. Pour milk mixture into noodles in pot.
In a small bowl combine melted butter and Panko crumbs.
Fill each muffin cup to the top with noodle mixture.
Sprinkle top with about 1 tablespoon each of Panko crumbs.
Bake for 20-25 minutes.

Notes

There will be leftover noodles. You can either add them to another muffin tin or a small baking dish.

Tried this recipe?Let us know how it was!

Now don’t forget to check out the recipes below from my fellow food bloggers during this delicious #RecipeMakeover week!

An InLinkz Link-up

This Baked Tuna Mac & Cheese Muffins post first appeared on Chocolate Slopes.

Wednesday 26th of April 2017

Mr. Saucy would absolutely love these! I'll give them a try! P~

Kristy Hegner

Let me know what you think! Hope you enjoy :)

Wendy Klik

Tuesday 25th of April 2017

Love these individual little tuna casseroles. I will take mine with crunchies please.

Ha ha! I love the crunchies too :)

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