Print

One Pot Tuna Mac and Cheese with Peas and Broccoli Recipe

tuna mac and cheese with broccoli and peas in a bowl with a baby fork in it.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Units Scale

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)
  • 1/2 cup frozen broccoli (florets or chopped)
  • 1/4 cup frozen peas
  • 1 small can (3 oz) tuna packed in water, drained
  • 1/2 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

  1. Bring a pot of water to a boil. Add pasta and boil according to package directions. 
  2. Add the broccoli and peas during the last 2-3 minutes of cooking, bringing back to a full boil.
  3. 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)
  4. 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. 

Find it online: https://babyledbliss.com/tuna-mac-and-cheese-peas-broccoli/