I think that all single parents rejoice in the existence of mac and cheese tuna casserole. It is quick and easy to make, economical and nutritious with the added bonus that kids really seem to like it. Coming home from work, picking up the dirty clothes for the laundry, a quick vacuum, check the mail for any unpaid bills and then it was time to get dinner ready… Anything quick and easy was, as they say, a godsend.
Like most parents I considered my kid the ideal and perfect child… I did note, however, one slight character flaw. He didn’t like his vegetables. I added some vegetables, either peas, peas and carrots or mixed frozen vegetables to the mac and cheese mix. Incorporated into the mix they were, if only begrudgingly, accepted rather than being a pile of vegetables to be pushed around on the plate with his fork. Changing back and forth helped to eliminate the boredom factor.
In the beginning, it was a one pot meal; cook, drain, add butter, milk and cheese mix, stir, add tuna and serve. Back then I also learned the a slice or two of the sliced cheese added and stirred into the hot macaroni added to the cheesy ooey and gooey texture adding a bit more cheese flavor which my son appreciated. Although I didn’t list it on the ingredients or procedure, I still do that.
Over the years it evolved a bit and eventually became the macaroni and cheese, vegetable and tuna casserole au gratin you see here. I hope you enjoy as much as we did and still do.