Cheesytunamacaronisalad Recipes

Steps:

• Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
• Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
• Preheat the oven to 375 degrees F.
• Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
• Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

Steps:

• Cook the macaroni.
• Add the chopped green onion and celery along with the tuna into a bowl. Break up the tuna so it is in small pieces.
• When the macaroni is finished, add it into the bowl.
• While the pasta is still warm, add the cheese whiz and mayonnaise into the bowl and mix well until it is all combined.
• Chill for at least 2 hours but overnight would be best and enjoy.

Steps:

• Cook macaroni according to directions. Drain, do not rinse. Stir in powdered cheese. Cool.
• Heat the olive oil in a pan, sauté the vegetables over medium heat until tender crisp. About ten minutes; cool.
• Mix together the mayo and horseradish.
• Add the vegetables to the macaroni mixture. Stir in the mayo mixture. Dice three of the eggs and toss with the salad, along with the shredded cheese.
• Slice the last egg for garnish. Sprinkle with paprika. Salt and pepper to taste.

Steps:

• Cook macaroni in 3 cups of water until done about 4 minutes.
• Remove from heat and add 1 tablespoons butter and 1/2 cup milk.
• Add cheese that was included in box.
• Mix well.
• Let cool completely.
• Add above ingredients in order given.
• Cover with plastic wrap.
• Let stand in fridge overnight or at least 8 hours.

Steps:

• In a small bowl, combine the first 6 ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates.

Steps:

• Preheat oven to 325 degrees.
• Spray a 3 quart casserole with cooking spray. Set aside.
• Make sure to have broccoli, peas and pasta cooked and waiting.
• Grate carrot, lemon zest and cheese and set aside.
• In a medium saucepan, heat oil or butter.
• Add flour and stir until blended. Cook for 1 minute.
• Add milk and chicken broth, whisking as the sauce comes to a boil and thickens. When sauce has thickened a bit and is smooth, remove from heat.
• Add grated cheese and stir until melted.
• Fold in the pasta, tuna, lemon zest, broccoli, peas and carrot.
• Place in the prepared casserole dish. Sprinkle top with bread crumbs and chopped parsley.
• Bake until the top is golden brown and casserole is heated through, about 30 minutes.

Steps:

• Boil noodles until tender and drain.
• Melt butter in large skillet and cook celery and onions until tender.
• Add tuna, soup, milk and cheese. (add peas now if included).
• Season with salt and pepper and stir over medium heat until cheese is melted and mixture is heated through.
• Mix noodles and sauce.
• Add additional cheese on top and bake until melted if desired.

Steps:

• Cook the elbow macaroni.
• During last minute of cooking, add frozen peas.
• Drain under cold running water.
• Add tuna and miracle whip.
• Best if served cold.

Steps:

• Boil macaroni or pasta according to package directions - usually about 8 minutes. Drain and rinse with cold water.
• Meanwhile, put tuna, peas and onion in a large bowl and toss lightly.
• In a small bowl put mayo, sour craem, lemon juice and hot sauce. Stir until well mixed and smooth.
• Add macaroni to peas and tuna and mix gently. Add mayo mixture and mix until evenly covered.
• Chill.
• Note: If you like your salad more juicy add more mayo and sour cream in equal parts.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
• Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

Steps:

• Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
• Bake in a preheated oven until cheese is melted and bubbly.