Tuna macaroni bake. This is a simple, tasty and low cost family dish for four. A perfect weeknight quick healthy meal served with a simple side salad.
I put this tuna macaroni bake together, as I was asked to talk to a group of people at my work, see home-made granola, about healthy eating, and to demonstrate that healthy food does not have to be expensive!
Indeed, in many cases a cheaper diet is a healthier diet, because spending less on food is really about returning to the basics.
Those basics being fresh fruit, vegetables, dairy produce, lentils, beans, starchy foods like wholemeal pasta, wholegrain rice, home baked wholemeal breads, and a small amount of red meat and lean meats such as turkey, chicken and fish too.
And that’s exactly what I’m doing here with this tuna macaroni bake. 🙂
Returning to the basics means wholesome home cooking from scratch avoiding those packaged highly processed and refined foods that are termed as “convenience foods” shoved in our faces by the large supermarkets and advertisers.
I bought all of the ingredients for this tuna macaroni bake from my local Asda, and in many cases their own brands.
The total cost (at the date and time I am writing this) was £6.73. This tuna macaroni bake recipe makes 4 portions.
So even if you had none of these ingredients in your kitchen cupboards, having to buy everything, each portion of this healthy tuna pasta bake would cost £1.68.
Plus, as you are not using up all of the ingredients you’ve purchased, they can be used to make this again, or for some of my other pasta bake recipes too (see below)!
Cut the tuna macaroni bake into 4 portions once it has cooled and freeze any portions not required.
It’s perfect for re-heating in the microwave or oven once defrosted next time it’s required.
I really hope you enjoy this tuna macaroni bake recipe as much as Lady Lynne and I do.
It’s a simple tuna pasta bake that we’ve both loved for years and haven’t felt any need to change the recipe!
Hints and Tips for How To Make Tuna Macaroni Bake
- You can use full fat milk and full fat cheddar cheese if wish. The recipe nutritional label will not be valid then though.
- Once baked you can cover the dish in cling film, store it in the fridge and heat up individual portions in the microwave the next day.
- Store only for one day in the fridge.
- Freeze the tuna pasta bake by cutting it into portions and storing them in individual containers in your freezer.
- If you don’t have tuna or you fancy a change you could use some chopped cooked chicken instead.
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Other Popular Pasta Bake Recipes You Might Also Like
- The best chicken and sweetcorn pasta bake is simply that. An easy, delicious and satisfying chicken pasta bake that all the family will love!
- Easy vegetarian quorn pasta bolognese bake takes just under an hour to prepare and can serve up to six people. Packed with healthy wholegrain fusilli pasta and vegetables. Then topped with a light cheesy crust you can bet it’s a bake all the family will love!
- Chicken broccoli stilton pasta bake is a delicious easy family meal. It’s relatively healthy, low cost and can be on the table in less than an hour. An excellent quick healthy meal!
Coming Next Week on Neil’s Healthy Meals
Well Folks, my Commonwealth Games volunteering has now come to an end.
If you’ve been following me and my updates about that in the previous 2 recipe postings, the Indian scrambled eggs one and the cherry bakewell muffins then I’ll have a final update in the new halloumi and beetroot salad recipe next week!
Tuna Macaroni Bake Recipe
I recommend serving this tuna pasta bake with a healthy low cost salad. A simple one we love is of lettuce, cucumber, spring onions and tomato.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Tuna Macaroni Bake
- 175 g macaroni
- 300 ml skimmed milk
- 15 g corn flour mixed with 2 tbsp. cold water
- 185 g can of tuna in spring water drained
- 120 g frozen peas
- 75 g low fat grated cheddar cheese
- Pre-heat oven to 180Fan.
- Cook the macaroni in boiling, salter water for about 8 minutes until slightly tender and then drain.
- Whilst the macaroni is cooking add the milk and corn flour mixture into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer whilst you stir it constantly with a wooden spoon to make a white sauce.
- Once the sauce has thickened add the drained macaroni, tuna and peas and combine well together.
- Pour the contents of the saucepan into an oven proof dish, sprinkle with the cheese and place onto the middle shelf of your oven.
- Bake for approximately 15 – 20 minutes until the cheese has browned slightly and is bubbling.