Valentine's Day came and for the first time in the last three years the heart shaped pan was not filled with Eggplant Parmesan. Perhaps not as cute, but there was a pretty tasty meal substituted for it.
I took an award winning southern mac and cheese recipe and loaded it up with some tuna, peas, and onions. It was delicious, and thankfully good on the reheat as I made a shitload of it.
Tuna Mac+Che Casserole
Recipe adapted from here.
1 lb wheat elbow macaroni
1 lb grated sharp cheddar (I used a mixture of Dubliner and extra sharp Tilamook)
1 8 oz package of cream cheese cut into 8 blocks
2 tbsp butter
2 eggs, beaten
2 cans albacore tuna
1 lb frozen peas
1 red onion chopped
salt and pepper to taste
bread crumbs to cover
Get ready to be blown away by the complexity of this recipe.
Cook the macaroni and add the peas for the last 30 seconds to thaw them.
Drain the pasta/peas. Add the pasta and all the rest of the ingredients to a bowl and mix thoroughly (until all the dairy is melted).
Add to a casserole, lightly cover with bread crumbs, put the top on and throw it in the oven for an hour.