Tuna Casserole for One
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A creamy tuna and macaroni casserole with cheddar and Parmesan under a buttery crumb topping, baked in a 5-inch dish.
Ingredients
- ½ cup uncooked elbow macaroni (about 1 cup cooked)
- 1 tablespoon salted butter
- ¼ cup chopped onions
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried thyme
- ⅛ teaspoon garlic powder
- ½ cup milk
- ¼ cup heavy cream
- 1 teaspoon lemon juice
- ½ cup shredded cheddar
- ¼ cup grated Parmesan
- 1 drained 5-ounce can tuna
Crumb topping
- 1½ tablespoons breadcrumbs
- 1 tablespoon melted salted butter
Equipment
- saucepan
- stockpot
- whisk
Directions
- Heat the oven to 350°F. Boil the macaroni following the package directions and drain. Grease a small oven-safe dish or 5-inch baking dish.
- Melt 1 tablespoon butter in a saucepan and cook the onion for about 4 minutes. Add the flour, salt, pepper, nutmeg, thyme, and garlic powder and stir for 1 minute.
- Slowly whisk in the milk, cream, and lemon juice. Simmer for about 5 minutes, until thickened.
- Take the pan off the heat and stir in the cheddar and Parmesan until melted. Mix in the tuna and macaroni, then spoon everything into the dish.
- Stir the breadcrumbs with the melted butter and sprinkle over the top.
- Bake for 20 to 25 minutes, until golden and bubbling.
Nutrition
Serving: 569g | Calories: 1127kcal | Carbohydrates: 53g | Protein: 60g | Fat: 76g | Saturated Fat: 45g | Trans Fat: 1.9g | Cholesterol: 267mg | Sodium: 2633mg | Potassium: 701mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2797IU | Vitamin C: 5.4mg | Calcium: 844mg | Iron: 4.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup uncooked elbow macaroni counted as cooked pasta, ½ cup milk counted as whole milk, 5-ounce can tuna counted as light tuna in water, drained (one can 142 g), tablespoons breadcrumbs counted as dry bread crumbs. Brands and portions vary, so use it only as an approximation.