Here's a quick fish dish, for Friday . . . or any other day of the week. It's not fancy. It's comfort food pushed way past the box.
I admit. When I was a kid, my mother would make this form a box, with some additions. But this is a totally homemade version. And because of that, the flavors are so much better. And no preservatives.
The good news--this is still comfort food. (And my mother never uses box mixes for anything. I'm such a good influence!)
Macaroni & Cheese with Tuna and Peas
4 cups dried macaroni or small noodles of your choice
1/2 stick butter (4 tablespoons)
¼ cup AP flour
2-½ cups whole milk
2 teaspoon (heaping) mustard powder (Dijon mustard may be substituted)
1 1b. grated cheeses (I used a combo of sharp cheddar, parmesan and Munster)
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
2 -3 cans drained canned tuna
2 cups cooked peas
1 teaspoon garlic powder
1 teaspoon paprika
dash cayenne pepper
OPTIONAL- you can also throw in or top macaroni and cheese with fresh herbs. I used chopped fresh basil on top for this version.
Cook macaroni until al dente(cooked till firm, but not hard) and drain.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for 3-5 minutes over medium heat, whisking constantly. This will make the rue, which will help thicken the sauce.
Pour in milk, add mustard, salt, pepper and whisk until smooth. Cook for five minutes or until very thick.
Reduce heat to low.
Add in cheese and stir to melt. Add in spices and taste to see if you need any additional seasoning (salt and pepper).
Pour in drained, cooked macaroni and stir to combine. Add in drained tuna and
If using fresh herbs, stir in now (you may also sprinkle them on top at the end).
Serve immediately (which will be very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350 for 20 to 25 minutes (or until bubbly and golden on top).
Add a salad to this. Pour a glass of wine. And get comfy.