Mac & Cheese with Tuna and Green Chiles
adapted from Bon Appetit, January 2013
extra virgin olive oil
1/8 cup whole wheat flour
1 1/2 cups coconut milk (from dairy case not canned)
1 1/2 cups vegetable broth
1/2 tsp dried red pepper flakes
1/2 lb whole wheat pasta, shells or elbow macaroni
1 1/2 cups shredded extra sharp cheddar cheese, divided
2 5 oz cans white albacore tuna
1 4 oz can fire roasted green chiles, drained
freshly ground black pepper
Preheat oven to 400 degrees.
Add 2 tbsp olive oil to large saucepan over medium high heat. Add flour and whisk for 1 minute. Whisk in the coconut milk and broth. Bring to a boil, reduce heat to simmer. Cook, stirring frequently, for 10 minutes. Stir in red pepper flakes, 2 tsp salt and 1 tsp pepper. Remove from heat.
Add pasta to rimmed, deep dish pie plate. Add tuna, chile and 1 cup cheese, stir to combine. Pour sauce over pasta mixture ensuring pasta is totally submerged. Do not stir. Cover tightly with foil and bake until pasta is almost tender, about 20 minutes.
Remove dish from oven. Remove foil and sprinkle with remaining 1/2 cup cheese. Add back to oven and bake for 5-10 minutes longer. Pasta should be "al dente", cheese bubbling. Let sit for 5 minutes, then serve.
It is "Mac & Cheese" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite mac and cheese recipe? Share in the comments section and/or link to your blog if you have one.
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Red or Green: Mac & Cheese with Tuna and Green Chiles
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The Sensitive Epicure: Cauliflower 'n Cheese (Gluten-Free)
Devour: Mix-Ins for Macaroni and Cheese
From My Corner of Saratoga: Queso Mac and Cheese
FN Dish: 10 Ways to Make Mac and Cheese