When l need a quick and tasty lunch for my kids, I turn to this easy no-recipe recipe for stovetop mac and cheese with tuna, peas and broccoli. Made in just one pot with simple ingredients found in the pantry or freezer, this quick lunch is much more nutritious than your average mac and cheese - and just as easy!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Cheesy Noodles with Tuna, Peas and Broccoli
When you're out of ideas (or leftovers) to feed your little ones for lunch, it can be tempting to turn to boxed mac and cheese. But wait! I have something much more nutritious and just as easy that I often make instead. Skip the box and orange powder, and instead make these cheesy stovetop noodles instead. All you need is one pot, and you don't even need a recipe - you can scale it up or down to feed as many as you need. I always have the ingredients on hand to throw together in a pinch, and my little ones love it! I love that they're getting protein, omega-3s, and veggies in one easy meal.
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Ingredients
- Pasta of choice - I use either whole wheat noodles or chickpea pasta for more nutrients. If you're feeding to babies, make sure to use a baby-friendly pasta shape.
- Frozen broccoli - It's super convenient to keep on hand. Either florets or chopped broccoli work. If you have fresh broccoli and want to use it, go for it!
- Frozen peas
- Canned tuna - Drain it before using. My top picks are 'light' and Skipjack tuna since they are lowest in mercury. Albacore, 'white' or Yellowfin are good too. Grab a can without added seasonings.
- Cheddar cheese - Grate some freshly from the block for the best results. Pre-shredded cheese has added anti-caking coating that makes it more difficult to melt into a sauce (but I've still used it in a pinch and it works, just not as well).
- Butter - Makes your sauce a little thicker and richer.
- Milk - Whole milk, 2%, or even a splash of half and half.
Helpful equipment: All you need is a pot, a spoon and a cheese grater!
Step By Step Instructions
For the full printable recipe, scroll to the recipe at the bottom of the page.
- Bring a pot of water to boil and cook pasta according to the package directions.
- During the last few minutes of cooking, add the frozen broccoli and peas. Stir and bring back to a boil.
- Drain the noodles, broccoli and peas, leaving just a tiny bit of cooking water in the pot with the noodles.
- Right away, add the drained canned tuna, cheese, butter and milk. Stir until everything is combined and coated with cheese sauce. Add a little more butter, milk, or cheese as needed.
Tips and Recipe Variations
- I typically don't use a colander to drain the pasta - it's one more dish to clean! I just place the lid on the pot, crack it slightly, and pour the excess water through the crack. It's okay, preferable actually, to have a tiny bit of water in the bottom - the starchy water helps the sauce form.
- If you are having a hard time getting the cheese to melt, turn the heat back on the very lowest setting and cover the pot for a moment to warm everything back up.
- As mentioned, pre-shredded cheese won't melt into a sauce as nicely, so grate your own cheese for the best results. Though I will still use pre-shredded in a pinch if that's all I have!
- Feel free to use the ingredients you have on hand - this is a no-recipe recipe! Other frozen veggies like carrots, cauliflower, or corn could be used. You can also use gouda, colby jack or another easy melting cheese. Canned chicken or salmon can be used in place of tuna, or use leftover shredded chicken.
- For more protein and fiber, use chickpea pasta instead of regular noodles. Just be sure not to over-cook them, since they tend to get mushy and won't hold up to stirring everything into a sauce as well.
Storage and Reheating
You can store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave in 30-second intervals, stirring and adding a splash of milk as needed.
How To Serve Tuna Noodles with Broccoli and Peas To Babies 6 Months and Up
Though I typically reserve this meal for toddlers, you can absolutely make it baby led weaning friendly! For babies 6 months and up without a pincer grasp (baby uses a fist to scoop up food), use a long, tubular pasta shape like penne or rotini, use the only the largest broccoli florets (make sure it's frozen and not fresh - the texture is better), and break up the tuna into small shreds before stirring in. Let baby use hands to scoop up noodles, broccoli and peas.
For older babies with a pincer grasp and toddlers, you can use finely chopped broccoli. If the florets are small to medium sized, cut them into small bite-sized pieces before serving to baby to reduce any choking risk. This post on serving broccoli to babies is helpful in determining the right size of broccoli for little ones of all ages.
More Easy, Nutritious Lunch Recipes
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One Pot Tuna Mac and Cheese with Peas and Broccoli Recipe
This quick stovetop mac and cheese with tuna, peas and broccoli is made in just one pot with simple ingredients found in the pantry or freezer, for a quick kid friendly lunch that is much more nutritious than your average mac and cheese - and just as easy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-4 toddler servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: American
Ingredients
These are just rough recommendations. Since this is a "no recipe" recipe, feel free to just eyeball it and guestimate, or use what you have on hand!
- 4 oz pasta of choice (see notes)
- ½ cup frozen broccoli (florets or chopped)
- ¼ cup frozen peas
- 1 small can (3 oz) tuna packed in water, drained
- ½ cup freshly grated cheddar cheese
- small knob butter (about half to 1 tbsp)
- 2 tbsp milk, half and half or cream (or more as needed)
- optional salt and pepper to taste
Instructions
- Bring a pot of water to a boil. Add pasta and boil according to package directions.
- Add the broccoli and peas during the last 2-3 minutes of cooking, bringing back to a full boil.
- Drain the pasta, leaving just a tiny bit of the cooking water behind with the pasta in the pot. (see notes for colander-free draining)
- While pasta is still hot, stir in tuna, shredded cheese, butter and milk. The cheese should melt and get saucy. If you're having trouble getting the cheese to melt, turn the heat back on low and cover the pot for a minute or two to warm everything. Season with salt and pepper to taste. Add more milk or cheese if needed.
Notes
- Pasta: Use any pasta you have on hand. I like to use whole wheat pasta or chickpea pasta for more nutrition. For BLW use a long tubular shape, such as penne, rotini, or rigatoni. If using chickpea pasta, make sure not to over-cook it, as it turns mushy more easily and won't hold up to stirring in the other ingredients as well.
- Broccoli: I like frozen broccoli for the convenience, but if you have fresh, go for it! Add it 1-2 minutes sooner to allow it to soften.
- Tuna: My top picks are 'light' and Skipjack tuna since they are lowest in mercury. Albacore, 'white' or Yellowfin are good too. Grab a can without added seasonings. You can also use canned salmon, chicken, or chickpeas, or leftover shredded chicken.
- Cheese: It's best to grate cheese from the block yourself, since the pre-shredded kind has anti-caking agents added that prevent it from melting into a sauce nicely. But if shredded is all you have, I've used it in a pinch. Other cheeses such as colby jack or gouda work well, too. Mozzarella and monterrey jack will become more stringy than melty.
- I hardly ever use a colander to drain the pasta (one more dish to wash!). Instead, I place the lid on the pot, slightly crack it, and drain the excess water through the crack. I leave just a tiny bit of water in the pot, since a little starchy water helps to bring the sauce together.
- Baby led weaning friendly: See notes on "How To Serve Tuna Noodles with Broccoli and Peas To Babies 6 Months and Up" above.
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