Go Back


  • 8 ounces uncooked elbow macaroni
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped red onion
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 4 ounces cheddar cheese shredded
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1 teaspoon granulated garlic
  • 5 strips cooked bacon
  • 1 cup frozen petite green peas
  • 1 cup breadcrumbs


  • Preheat oven to 375°.
  • Pam spray a
  • Cook pasta according to package direction, drain and place in a large bowl.
  • Cut up 2 1/2 strips of the bacon and add to the bowl.
  • Add the peas and tuna to the bowl.
  • Heat oil and butter in a large sauce pot and melt the butter.
  • Add onion and sauté 3 minutes.
  • Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes.
  • Gradually stir in milk, whisking.
  • Bring to a simmer; stir in cheddar cheese, and seasoning.
  • Cook 1 minute or just until cheese melts.
  • Pour over the ingredients in the bowl, stirring to mix.
  • Pour mixture into 11x7 inch pan (I used my mega 3 inch deep pie plate).
  • Cut up the remaining 2 1/2 strips of bacon and mix with the cup of breadcrumbs.
  • Spread evenly over the casserole.
  • Bake uncovered, at 375°, for 1 hour. **


Original recipe on My Recipes.
** Note it took an hour in my deep dish pie plate. The recipe called for 20 minutes, comments on the recipe said it took them around 35. I think it's very dependent on the size and color of the pan you use.