I've been making this since I was 12, so almost 30 years. It's super easy, and I've even learned to speed it up by mixing the drained tuna and cream of mushroom soup with the cheese packet from the mac and cheese, along with a handful (1/2 cup to a cup) of grated cheese (colby, cheddar, something along those lines or even a processed American cheese slice or two broken up a bit) in a microwavable casserole dish and heating for a minute while the noodles are boiling. I don't add any milk--doesn't really need it in my opinion with the cheese helping with the creaminess. But I do add a couple of shakes of black pepper, onion powder, and garlic powder in (not salt--there's plenty of that already). I also omit the peas--not my thing, but do add a can of (drained) sliced mushrooms to add a little extra texture. Once the noodles are ready, drain and combine with the microwaved mixture and it's ready to serve. But it's not as pretty--go with the breadcrumbs suggestion and pop it in the oven if you're going for presentation. This is the "who cares how it looks, just need to get dinner on the table" version. This is a super easy recipe for the beginner cook. I don't think you could mess it up unless you didn't cook the noodles correctly, so if you're a novice--just watch those and don't let them get too mushy.
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