Tuna-&-Tomato Mac & Cheese

Tuna-&-Tomato Mac & Cheese

Tuna-&-Tomato Mac & Cheese


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.

Ingredients

  • 8 ounces (about 3 cups) whole-wheat rotini pasta


  • 2 tablespoons all-purpose flour


  • 1 cup nonfat milk, divided


  • ½ cup grated extra-sharp Cheddar cheese


  • ½ cup grated pepper Jack cheese


  • ¼ teaspoon ground ancho chile powder (see Notes)
  • ¼ teaspoon salt


  • ¼ teaspoon freshly ground pepper


  • 1½ cups reduced-fat cottage cheese, preferably low-sodium


  • 1 5- to 6-ounce can chunk light tuna (see Notes), drained and flaked


  • 1 10-ounce can diced tomatoes with green chiles (see Notes), drained


  • ¼ cup crumbled tortilla chips, preferably blue corn

Preparation

     Active                                 Ready In 

       25 m                                        45 m


  • Preheat oven to 450°F


  • Cook pasta in a large saucepan of boiling water according to package directions. Drain and rinse.


  • Meanwhile, whisk flour and 2 tablespoons milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium heat until steaming.


  • Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt and pepper.


  • Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir into the sauce in the skillet. Add tuna and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top.


  • Bake until hot and bubbling, 20 to 25 minutes. Top with crumbled tortilla chips.


  • Make-Ahead Tip: Prepare through Step 5 (transfer to a baking dish, if desired, before topping with tomatoes), cool, cover and refrigerate for up to 1 day. Bake at 450°F until hot and bubbling, about 35 minutes.




Nutrition information

Serving size: about 1½ cups


Per serving: 442 calories; 11 g fat(6 g sat); 6 g fiber; 55 g carbohydrates; 33 g protein; 46 mcg folate; 39 mg cholesterol; 7 g sugars; 0 g added sugars; 749 IU vitamin A; 4 mg vitamin C; 375 mg calcium; 3 mg iron; 725 mg sodium; 380 mg potassium


Nutrition Bonus: Calcium (38% daily value)


Carbohydrate Servings: 3½


Exchanges: 3 starch, 1 reduced-fat milk, ½ vegetable, 1½ medium-fat meat

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