I loved this dish. I used chipotle pepper powder and pepper jack cheese because I love spicy food. It was quick and filling without being overly greasy. I will definitely make this again!
Tuna-&-Tomato Mac & Cheese
From EatingWell: March/April 2011
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.
7 Reviews for Tuna-&-Tomato Mac & Cheese
I made this with canned chicken (which I accidentally opened instead of the tuna) and it was great! The cottage cheese blends with the other cheeses perfectly to make a very smooth sauce. It was just spicy enough without being too spicy. Next time I might omit the salt, since there's plenty already with all the cheese and the canned meat. This recipe makes a lowly can of chunk chicken into a pretty decent dinner.
I used the ground ancho pepper instead of "ground ancho chile powder" and it wasn't spicy enough. Substituting regular chile powder may have given in the zip it needed. It wasn't bad by any means, and my lower rating may be due to not using what it called for.
I used Trader Joe's Fire Roasted Tomatoes with the Chiles. I omitted the adobo stuff, since I can never find it. The sauce was delicious, and everything came together wonderfully. The flavor of the tuna was not overwhelming, and the creaminess of the cheesey sauce just added to it. It was kind of like tuna noodle casserole, but with a little bit of a kick. It was even better the next day!
Is this really only 11g of fat per serving? It tasted much more decadent and sinful. Delicious. I used Dreamfield's low carb pasta instead of whole wheat and I forgot the blue tortilla chips, but it tasted great without them. I will be making this again.