Ingredients :
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Parmesan cheese
- 2 cans light tuna in water, drained and flaked
Directions :
- Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
- In a large sauce pot, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, salt and pepper; bring to a simmer. Cook until thickened, 3-4 minutes, whisking occasionally. Add shredded cheeses; stir until cheese has melted. Add cooked macaroni and tuna.
- Transfer mixture to a greased 13x9-in. baking dish. Bake, covered, until cheese is bubbly, 20-25 minutes. Remove foil, bake until top is browned, 5-7 minutes longer.
