Southwest Tuna Macaroni and Cheese Casserole
Get ready to elevate your comfort food game with this Southwest Tuna Macaroni and Cheese Casserole! This hearty, flavor-packed dish combines the creamy indulgence of mac and cheese with the bold, zesty flavors of the Southwest. Tender elbow macaroni is slathered in a velvety cheese sauce made with sharp cheddar and pepper jack, spiced up with green chilies, cumin, and paprika. Protein-rich tuna, black beans, and sweet corn ensure every bite is as wholesome as it is satisfying. A golden, crispy panko breadcrumb topping adds the perfect crunch, while optional fresh cilantro gives a pop of brightness. Ready in just under an hour, this baked casserole is an easy, crowd-pleasing weeknight dinner that brings cozy and bold flavors to your table. Perfect for families and lovers of creative comfort food!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 2 5-ounce cans canned tuna in water
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 4 ounces green chilies, diced (canned or fresh)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a light golden color forms, stirring constantly.
Gradually whisk in the milk, ensuring no lumps form. Cook for 3-5 minutes until the sauce thickens.
Stir in 2 1/2 cups of the shredded cheddar cheese and all of the pepper jack cheese. Mix until the cheese is fully melted and the sauce is smooth.
Add the paprika, cumin, garlic powder, salt, and pepper to the cheese sauce, then stir in the diced green chilies.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, drained tuna, black beans, and corn. Mix well to evenly distribute the ingredients.
Pour the mixture into the prepared casserole dish and smooth it out into an even layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle them over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Remove from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro if desired before serving.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.5 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 726 mg | 56% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
