Side Dishes
This Kraft Mac and Cheese Tuna Casserole recipe brings back childhood comfort food magic in just 30 minutes—no fuss, no muss, and all the nostalgia.
The secret lies in combining the creamy, cheesy base of Kraft mac and cheese with tender tuna and a simple mix of vegetables, creating a one-pan dinner that’s impossible to resist.
I developed this recipe after realizing how often I craved that familiar, comforting flavor without the effort of homemade mac and cheese.
The beauty of this dish is its simplicity—just a handful of ingredients that come together in one pot. You’ll start with Kraft mac and cheese as your foundation, then add canned tuna, peas, and milk for a creamy, satisfying texture.
The result is a dish that’s creamy, cheesy, and packed with protein, all while being ready in under half an hour. It’s the kind of meal that feels like a hug on a plate, perfect for busy weeknights or when you’re craving something familiar.
By the time it comes out of the oven, you’ll have a golden, bubbling casserole with tender tuna flakes and peas peeking through the creamy cheese sauce.
The aroma alone will have everyone gathering around the table, and the first bite will remind you why this classic dish is a staple in so many homes. It’s the ultimate comfort food—easy, satisfying, and full of flavor without requiring much effort.
Serve it with a side of garlic bread or a simple green salad to round out the meal. Leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let’s get cooking!
Ingredients for kraft mac and cheese tuna casserole
Just 12 ingredients transform Kraft mac and cheese into nostalgic tuna casserole magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Macaroni and Cheese (Boxed Mix) 🧀🍝 | 2 boxes | Original or cheddar flavor preferred |
| Canned Tuna (in Water) 🐟 | 2 cans | Drained, flaked preferred |
| Frozen Peas 🌱 | 1 ½ cups | Thawed, no need to drain |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Shredded Cheddar Cheese 🧀 | 1 cup | Extra sharp for bold flavor |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Dried Parsley 🌿 | ½ tsp | For fresh finish |
| Olive Oil 🫒 | 1 tbsp | For greasing baking dish |
The Kraft box is the star—grab the original or cheddar flavor from any grocery store aisle. I always check the expiration date (it’s printed right on the box!) because stale powdered cheese ruins everything. For the tuna, Store brand works perfectly—no need to splurge on fancy cans. The peas? Frozen is your best bet—they’re pre-cooked, easy to measure, and won’t turn mushy. If you’re feeling fancy, swap the frozen peas for tiny green peas from a can—they hold their shape better. The milk? Whole milk makes it creamy, but 2% works in a pinch.
No Kraft mac and cheese? Boxed elbow macaroni plus 2 cups shredded cheddar gets you close—just add extra milk. Out of tuna? Chicken or shrimp works too (use 1 lb cooked, chopped). The flour is key for that perfect thick sauce—all-purpose is fine, but if you’ve got cornstarch, use half the amount. For extra flavor, I sometimes add a pinch of smoked paprika to the cheese mix. And if you’re worried about the dish being too dry, add 2 tbsp milk extra when mixing everything together.
This casserole reheats like a dream—leftovers taste even better the next day. Store in an airtight container for 4-5 days in the fridge, or freeze portions for up to 3 months. I like to portion it into individual servings before freezing—just pop one in the oven when you’re ready. For serving, garlic bread is a must (I use store-bought, toasted with butter and garlic powder). The cheese gets extra gooey when reheated, so cover it with foil the first 10 minutes if it’s browned too fast.
Why You'll Love This Recipe
- Pantry Magic: I swear by this one—no fancy shopping required. Open the fridge, grab whatever’s there (hello, leftover milk and that half-used butter), and boom. The tuna’s already cooked, the peas thaw fast, and the mac and cheese mix does all the heavy lifting. Honestly, I’ve made this with just those five things and still had my kids asking for seconds.
- Creamy Crunch Combo: That buttery mac and cheese sauce? It’s where the magic happens. The milk makes it silky smooth while the melted butter adds richness, and the tuna? It soaks up every last bit of that cheesy goodness. Between us, the peas add just enough texture to keep it interesting—no mushy disappointment here.
- Lunchbox Hero: This is my go-to for meal prep because it reheats like a dream. Pack it cold for work lunches (the peas stay bright, the tuna stays flaky), or warm it up for dinner—either way, it’s a hit. I’ll be real: my husband’s a picky eater, but he’ll eat this straight from the fridge. That’s saying something.
- Budget-Friendly Feast: For under $5, I feed four people a meal that feels special. The boxed mac and cheese cuts costs, the tuna’s cheap protein, and frozen peas? Always on sale. Plus, leftovers taste just as good the next day—no sad, dry casserole here. It’s the kind of dish that makes me feel like I’m winning at life.
Step-by-step instructions for Kraft mac and cheese tuna casserole
This one-pan wonder comes together faster than you can say "comfort food." Let's make it!
🍳 Step 1: Cook the Macaroni and Cheese
Preheat your oven to 375°F and grease a 9x13-inch baking dish with the 1 tablespoon olive oil. This prevents sticking and makes cleanup a breeze. While the oven heats, prepare the 2 boxes Kraft Macaroni and Cheese according to package directions, but here's the trick: add only 1 cup of water instead of the full 2 cups called for. This keeps the texture creamier when we add the tuna and milk later.
Stir the macaroni and cheese mixture until it's completely smooth and creamy. You'll notice it's thicker than usual—this is intentional. Spread the cooked macaroni and cheese evenly into the prepared baking dish, pressing down gently with a spatula to create an even base. This helps everything cook uniformly and prevents a soggy bottom.
👨🍳 Step 2: Prepare the Tuna Mixture
In a medium bowl, gently flake the 2 cans canned tuna with a fork, breaking it into small, even pieces. Add the 1.5 cups frozen peas (no need to thaw them first—they'll cook through in the oven), 0.5 cup whole milk, 2 tablespoons melted butter, 1 tablespoon all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon dried parsley. Stir everything together until the peas are evenly distributed and the mixture is well combined.
Here's the thing—don't overmix the tuna or you'll end up with a mushy texture. Just combine until everything is incorporated. The flour acts as a natural thickener, so you won't need to worry about the sauce being too thin. Taste the mixture and adjust the seasoning if needed—this is your chance to make sure the flavors are balanced before it goes into the oven.
🥘 Step 3: Assemble and Bake the Casserole
Spoon the tuna mixture evenly over the macaroni and cheese in the baking dish. Use the back of a spoon to spread it out smoothly. Then, sprinkle the 1 cup shredded cheddar cheese evenly over the top. This cheese will melt into a golden, bubbly crust while the casserole bakes.
Place the baking dish on the middle rack of your preheated oven and bake for 20-25 minutes. You're looking for the cheese to turn golden brown and the top to look bubbly and slightly crispy. If you peek and it's not quite golden, that's okay—just put it back in for another couple of minutes. The casserole is done when the cheese is fully melted and the edges are bubbling.
⏰ Step 4: Rest and Serve
Remove the casserole from the oven and let it rest for 5 minutes before serving. This resting time allows the cheese to set slightly and makes it easier to cut into neat portions. I know it's tempting to dig in right away, but trust me—waiting those few minutes makes all the difference in texture.
Use a spatula to divide the casserole into 6 equal portions and serve immediately. The top should be golden and bubbly, with a creamy, cheesy sauce underneath. Each bite delivers that perfect balance of cheesy macaroni, flaky tuna, and sweet peas. This dish is especially comforting when served with a simple green salad or some crusty bread to soak up any extra sauce.
Pro Tips For Making Kraft Mac And Cheese Tuna Casserole
- Drain Mac First: The boxed mix instructions are wrong—drain the cooked macaroni before mixing it with the cheese sauce. I learned this the hard way: adding un-drained noodles makes the sauce watery and turns your casserole into a sad, soupy mess. Pat the noodles dry with a paper towel if they feel damp, and you’ll end up with a proper texture.
- Drain Tuna Well: That water in the canned tuna is the enemy of flavor. After draining the tuna, press it firmly in a colander with a spoon to squeeze out every last drop of liquid—this prevents your casserole from tasting like a swimming pool. (Yes, even if you’re impatient like me.)
- Skip the Boil: You don’t need to boil the peas first. Toss them straight from frozen into the hot casserole mixture—they’ll thaw and cook through as everything else bakes. I used to thaw them ahead of time, and they’d turn mushy. Frozen peas stay bright green and crisp in this dish.
- Add Butter Last: The boxed mix already has oil, but a pat of butter at the end makes the cheese sauce richer and smoother. Stir in 2 tablespoons of cold butter during the last 2 minutes of baking—it melts into the sauce and gives that creamy, restaurant-style finish. (No, it won’t burn if you time it right.)
Pro cooking tips for this dish
Mac and Cheese Texture Tricks
Start with the Kraft mac and cheese box instructions, but use only 1 cup water instead of 2 cups. This creates a thicker base that won’t turn watery when mixed with tuna and milk later.
I’ve found that spreading it evenly in the baking dish and pressing down gently with a spatula prevents a soggy bottom—trust me, this is a game-changer for texture. 🧀
Tuna Flake Perfection
Flake the canned tuna gently with a fork—overmixing turns it into a paste. For extra flavor, drain the tuna well and pat it dry with a paper towel before adding it to the mixture.
I also like to add a splash of lemon juice (about ½ teaspoon) to brighten the tuna flavor, especially if you’re using store-brand cans. This small tweak elevates the whole dish. 🐟
Cheese Melting Secrets
The 1 cup shredded cheddar on top is non-negotiable for that golden, bubbly crust. For an extra gooey finish, sprinkle the cheese in the last 5 minutes of baking. If your oven runs hot, cover the dish loosely with foil during the first 10 minutes of baking to prevent over-browning.
I’ve ruined more than one casserole by letting the cheese burn—don’t make my mistake! 🔥
Sauce Thickening Hacks
The 1 tablespoon flour mixed into the tuna mixture is your secret weapon for a creamy, not runny, sauce. If you’re worried about the texture, stir in an extra 2 tablespoons milk while assembling.
For a smoother finish, blend the mac and cheese mixture briefly with an immersion blender before spreading it in the dish. This step is optional but makes a noticeable difference. 🥣
Oven Temperature Control
Bake at 375°F for 20-25 minutes, but keep an eye on it after 15 minutes. The casserole is done when the cheese is golden brown and bubbly. If the top browns too fast, tent it with foil.
I’ve learned the hard way that rushing the baking time leads to a dry, rubbery texture—patience pays off here. ⏰
Resting for Success
Let the casserole rest for 5 minutes before serving—this is non-negotiable. The cheese needs time to set slightly, so it’s easier to cut and serves better. I know it’s tempting to dig in right away, but those extra minutes make all the difference.
Serve with a side of garlic bread or a simple green salad to balance the richness. 🍞
Nutrition facts
Frequently asked questions
Can I use oil-packed tuna instead of water-packed?
Yes, but drain it thoroughly and pat it dry with paper towels first. Oil-packed tuna has a richer flavor, but the extra moisture can make your casserole too wet. For every 1 can of oil-packed tuna, reduce the milk by 2 tablespoons to balance the texture.
How do I make this dish vegetarian?
Swap the tuna for 1 cup cooked chickpeas or 1 block crumbled feta cheese. For extra protein, add 1 cup cooked quinoa or 1 cup diced potatoes to the macaroni base. The peas will still give it that classic casserole texture.
Why did my casserole turn out watery?
This usually happens when too much liquid is added—either from using the full 2 cups water with the mac and cheese or not draining the tuna well. For next time, measure liquids precisely and pat the tuna dry. If it's already watery, bake uncovered for 5 extra minutes to let moisture evaporate.
Can I make this ahead of time?
Assemble the casserole in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 5 extra minutes to the cooking time. For freezing, bake as directed, then cool completely before wrapping in foil and storing for up to 3 months. Reheat covered at 350°F for 20 minutes.
What's the best way to reheat leftovers?
Transfer individual portions to microwave-safe dishes and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway. For oven reheating, cover with foil and bake at 350°F for 15 minutes. The foil keeps the cheese from drying out.