Tuna mac ‘n’ cheese

A classic dish with a fishy twist!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
Tuna mac ‘n’ cheese
We've given the classic cheesy dish a fishy, protein twist! Serve with oak leaf and mixed herb salad with dijon vinaigrette for a tasty weeknight meal.


Tuna mac ‘n’ cheese
  • 300 gram macaroni
  • 1 3/4 cup (350g) roasted red capsicum strips in oil, drained
  • 425 gram canned tuna in spring water, drained
  • 425 gram canned asparagus spears, drained
  • 2 1/4 cup (540g) tuna pasta bake sauce
  • 1 1/2 cup (180g) coarsely grated cheddar
  • 1 cup (75g) panko (japanese) breadcrumbs
  • 2 tablespoon torn fresh flat-leaf parsley


Tuna mac ‘n’ cheese
  • 1
    Preheat oven to 200°C (180°C fan). Oil 6 x 1½-cup (375ml) ovenproof dishes.
  • 2
    Cook pasta in a large saucepan of boiling water until just tender; drain.
  • 3
    Combine pasta, capsicum, tuna, asparagus and sauce in a large bowl; spoon mixture into dishes. Sprinkle with combined cheese and breadcrumbs. Bake for 10 minutes or until browned and heated through. Sprinkle with parsley.


If you are unable to buy tuna pasta bake sauce you can use any store-bought white sauce. Equipment you will need for this recipe are 6 x 1½ cup ovenproof dishes

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