Ingredients
- 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
Instructions
- Preheat oven to 375°.
- Cooking spray an 8x8 pan or deep dish pie plate.
- 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. **
Notes
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.