Antiguan Macaroni and Tuna Bake

Name: Antiguan Macaroni and Tuna Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 350 g Macaroni Pasta; 2000 ml Water; 8 g Salt; 30 g Unsalted Butter; 120 g Onion (finely chopped); 150 g Bell Pepper (finely chopped); 400 g Canned Tuna (drained); 400 ml Evaporated Milk; 150 g Cheddar Cheese (grated); 50 g Cheddar Cheese (grated); 20 g Mustard; 2 g Black Pepper; 4 g Salt

This Antiguan-style macaroni and tuna bake combines pasta, tuna, peppers, evaporated milk, mustard, and cheddar in a browned casserole.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

575kcal

Calories

38g

Protein

22g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pasta

350g
Macaroni Pasta
2l
Water
8g
Salt

Sauce

30g
Unsalted Butter
120g
Onion (finely chopped)
150g
Bell Pepper (finely chopped)
400g
Canned Tuna (drained)
400ml
Evaporated Milk
150g
Cheddar Cheese (grated)

Topping

50g
Cheddar Cheese (grated)

Sauce

20g
Mustard
2g
Black Pepper
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Preheat the oven to 190°C (375°F).
02
Bring the water to a boil and add the salt. Cook the macaroni pasta until just tender, then drain.
03
Melt the unsalted butter in a pan over medium heat. Add the onion and bell pepper and cook until softened.
04
Stir in the canned tuna and break it up gently with a spoon.
05
Add the evaporated milk, mustard, black pepper, salt, and cheddar cheese. Stir until the cheese melts and the mixture is creamy.
06
Fold the cooked macaroni pasta into the sauce and transfer everything to a baking dish.
07
Scatter the cheddar cheese over the surface.
08
Bake until bubbling, lightly browned on top, and the center reaches 74°C (165°F), then let it stand briefly before serving.

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