Name: Tuna Mac and Cheese
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Ingredients: 1 (7 ¼-ounce) box macaroni and cheese; 6 cups water; ¼ cup frozen peas; ¼ cup frozen corn; 4 tablespoons unsalted butter; ¼ cup milk; 1 (5-ounce can) tuna (drained); Cheese packet from the box of macaroni and cheese

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This tuna mac and cheese is the dinner I reach for when I need something hot and filling on the table fast. It uses a box of macaroni and cheese, a can of tuna, and a handful of frozen vegetables. One pot, no fuss, done in 15 minutes.

Two white bowls filled with creamy tuna mac and cheese with peas and corn

I keep all of these ingredients in my pantry as a matter of habit. On nights when there is no time to think, this recipe is the answer. Everything cooks together in a single pot on the stove, and cleanup is minimal.

If you are looking for a starter recipe for a teenager who is learning to cook, this is a great one. I have made it dozens of times and it turns out perfectly every single time. It is also one of the most budget-friendly dinners you can put together from scratch.

Love tuna? Make sure to try our tuna pasta salad, easy tuna casserole, and tuna salad sandwich too.

Tuna mac and cheese in two white bowls on a wood surface.

What you’ll need

Here is a quick look at the ingredients for this recipe. The full amounts are in the recipe card below.

Box of macaroni and cheese. Any standard box with a powdered cheese packet works well. If you use a version with a liquid cheese sauce, skip the butter and milk so the dish does not turn watery.

Canned tuna in water. Drain it thoroughly so the pasta stays creamy. Chunk light and solid white albacore both work great. I usually grab whichever is on sale.

Frozen peas and corn. These cook right in the pasta water alongside the macaroni, which saves a step and adds color and nutrition without any extra effort.

Butter and milk. These go into the cheese sauce along with the powder from the box, just like you would make the mac and cheese on its own.

Salt for the pasta water. A little salt in the cooking water makes a noticeable difference in a recipe this simple. Do not skip it.

How to make tuna mac and cheese

This is about as easy as cooking gets. Here is how to do it:

Macaroni, peas, and corn boiling together in a saucepan.

Bring a medium pot of lightly salted water to a boil. Add the macaroni from the box along with the frozen peas and corn. Cook according to the time on the box, or until the pasta is tender.

Drained pasta and vegetables returned to the pot with canned tuna added.

Drain the pasta and vegetables well, then return everything to the pot. Drain the canned tuna and add it to the pot. Fold it gently into the pasta and vegetables.

Butter, milk, and cheese powder being stirred into the pasta.

Add the butter, milk, and cheese packet from the box. Stir over low heat until the butter melts and the cheese powder dissolves into a smooth, creamy sauce. Taste and add more salt if needed. Serve hot.

Tips for the Best Tuna Mac and Cheese

Drain the tuna really well. This is the most important tip for this recipe. Extra liquid from the can will thin out the cheese sauce and mute the flavor. I press the lid firmly against the tuna and hold it over the sink for a minute to squeeze out as much water as possible.
Salt the pasta water. In a dish with only a few ingredients, every step matters. Salted water seasons the pasta from the inside out, and it makes the finished dish taste noticeably better.
Use boxed mac for speed, but customize as you go. I love this recipe with a standard box of Kraft, but it works with any brand. Annie’s and store-brand versions all turn out well.
Swap the vegetables. Peas and corn are my go-to, but you can use any frozen vegetable blend you have on hand. Broccoli florets, mixed vegetables, or edamame all work well. Keep the total amount roughly the same so the sauce still coats everything evenly.
Add a little extra cheese. If you want it extra creamy, stir in a small handful of shredded cheddar or a tablespoon of cream cheese right at the end. It melts in quickly and makes the sauce noticeably richer.

A close-up of creamy tuna mac and cheese in white bowls.

What Kind of Tuna Is Best?

I always reach for tuna packed in water for this recipe. It keeps the dish from turning greasy and blends into the cheese sauce without competing with the flavor.

Chunk light tuna has a milder taste, while solid white albacore is firmer and a bit heartier. Both work great here. If all you have is tuna packed in oil, drain it very thoroughly and consider using a little less butter.

What to Serve with Tuna Mac and Cheese

This dish is filling enough to stand on its own, especially for kids. For a more complete meal, I like to serve it alongside a simple green salad or some roasted broccoli. Garlic bread also pairs well if you want to stretch the meal further for a larger group.

How to Store and Reheat

Refrigerator. Store leftovers in an airtight container for up to 3 days.

Reheating. Add a small splash of milk before reheating, either in the microwave or on the stovetop over low heat. This brings the sauce back to a creamy consistency instead of letting it dry out.

Freezing. I do not recommend freezing this one. The cheese sauce from boxed mac tends to separate when thawed, and the pasta gets mushy.

Can I Make This Without a Box of Mac and Cheese?

Yes, you can. If you want a from-scratch version, cook elbow macaroni separately and make a simple cheese sauce using butter, flour, milk, and shredded cheddar.

The boxed version is just the fastest and most pantry-friendly option, which is why I love it for busy nights. If you enjoy making mac and cheese from scratch, our Baked Mac and Cheese and 3 Cheese Mac and Cheese are both excellent places to start.

More Easy Dinner Recipes

If you liked this tuna mac and cheese, here are a few more quick weeknight meals from our dinner recipes collection that I think you will enjoy: