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Tuna-&-Tomato Mac & Cheese
Tuna-&-Tomato Mac & Cheese
Tuna mac & cheese takes a trip to the Southwest with spicy tomato and festive blue tortilla chips on top. Canned tomatoes with green chiles and ancho chile powder add a peppery kick, but if you like, you can keep it mellow by using a 14-ounce can of drained petite diced tomatoes and mild chili powder.
Ingredients
- 8 ounces (about 3 cups) whole-wheat rotini pasta
- 2 tablespoons all-purpose flour
- 1 cup nonfat milk, divided
- ½ cup grated extra-sharp Cheddar cheese
- ½ cup grated pepper Jack cheese
- ¼ teaspoon ground ancho chile powder (see Notes)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1½ cups reduced-fat cottage cheese, preferably low-sodium
- 1 5- to 6-ounce can chunk light tuna (see Notes), drained and flaked
- 1 10-ounce can diced tomatoes with green chiles (see Notes), drained
- ¼ cup crumbled tortilla chips, preferably blue corn
Preparation
Active Ready In
25 m 45 m
- Preheat oven to 450°F
- Cook pasta in a large saucepan of boiling water according to package directions. Drain and rinse.
- Meanwhile, whisk flour and 2 tablespoons milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium heat until steaming.
- Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt and pepper.
- Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir into the sauce in the skillet. Add tuna and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top.
- Bake until hot and bubbling, 20 to 25 minutes. Top with crumbled tortilla chips.
- Make-Ahead Tip: Prepare through Step 5 (transfer to a baking dish, if desired, before topping with tomatoes), cool, cover and refrigerate for up to 1 day. Bake at 450°F until hot and bubbling, about 35 minutes.
Nutrition information
Serving size: about 1½ cups
Per serving: 442 calories; 11 g fat(6 g sat); 6 g fiber; 55 g carbohydrates; 33 g protein; 46 mcg folate; 39 mg cholesterol; 7 g sugars; 0 g added sugars; 749 IU vitamin A; 4 mg vitamin C; 375 mg calcium; 3 mg iron; 725 mg sodium; 380 mg potassium
Nutrition Bonus: Calcium (38% daily value)
Carbohydrate Servings: 3½
Exchanges: 3 starch, 1 reduced-fat milk, ½ vegetable, 1½ medium-fat meat
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