Krafty Tuna Mac and Cheese

I can remember taking Home Economics in school. While many today feel that the class was aimed at turning girls into good housewives (and it was); there were skills taught that everyone should have – girls and boys alike. Mending clothes, preparing a meal, balancing a check book and working with a budget. Life lessons.

One of the first meals I made in Home Economics was a tuna casserole using a box of Kraft Macaroni and Cheese Dinner. The boxed dinner was first introduced in 1937, and became a big hit with Americans during World War II because you could get two boxes for one food ration stamp. The first change to the Mac and Cheese came in 1954, when the box went from yellow to blue. For the next 20 years or so, nothing changed. Then in 1975 spiral-shaped noodles hit the scene.

Since I grew up on the original Kraft Mac and Cheese, it’s usually what I use when making that simple tuna casserole from my youth. There have been a few changes in my recipe over the years. Some chopped veggies and a kiss of mustard powder bring depth and texture to the dish.

I don’t make this often, because I’m a snot and it’s not much of a challenge to create. But my guys love the stuff. So what the heck? Let’s make a super simple family friendly meal packed with all sorts of fond memories.

Krafty Tuna Mac and Cheese
8 cups Water
2 boxes Macaroni & Cheese Dinner
1/2 White Onion
1 Celery Rib
1 small can Peas
2 cans Tuna
8 tablespoons Butter
1/2 cup Milk
1 teaspoon Dry Mustard
4 slices American Cheese, or as needed

Bring the water to a boil in a large pot. Add pasta from the boxes and cook according to package directions. While the pasta cooks, heat oven to 400 degrees.

Finely mince the onion and celery. Set aside. Drain the peas. Set aside. Drain the tuna, break into flakes and set aside.

Once the pasta is cooked, drain well. In the now empty pan, melt the butter. Add the milk and cheese mix from the packaged boxes. Stir until blended over low heat. Add the onions, celery, tuna and mustard. Mix well. Return the pasta to the pot, stir to coat in the cheese mixture. Fold in the peas.

Spread the tuna mixture into a casserole dish. Top with slices of American Cheese. Place in the heated oven for 15 minutes or until cheese on top has melted and the casserole is warmed through.

Serve with a simple salad and warm bread.