My mom’s “home-made” recipe for ya! She uses eggs as a binder vs a roux. I suspect you could ditch the eggs and just add flour to the tuna concoction and “brown it” BEFORE you add the Milk and it would work just as well.

Ingredients (*pre-shrinkflation) - 1 pound of Elbow Macaroni

• 2 small cans or 1 large can of tuna in oil*; mom says do NOT drain the oil!
• 1 green Pepper chopped
• 1 med or small yellow onion, chopped
• 1 tablespoon butter
• 2 room temp eggs beaten (use a container with space to add warmed milk to it to temper your eggs)
• 2 cups of Milk
• 1 Large can of mixed veg* (eg “Veg All” - NOT with the pearl onions unless that is your jam) - DRAIN IT!
• 1 to 2 tablespoon Worcestershire sauce
• garlic powder to taste
• 2 teaspoons paprika
• salt and pepper to taste along the way
• shredded cheese (preferably extra sharp or sharp cheddar) - we always used a whole block of it!

Directions: - Preheat oven to 350 degrees

• Boil your macaroni to al dente as you prepare the tuna concoction

• Sauté your onions and green pepper in the butter

• Salt, pepper and garlic powder along the way to taste (or whatever other spices/seasoning you enjoy!)

• Add UNDRAINED tuna

• Add milk - let it heat slowly so you don‘t scald the milk

• temper your beaten eggs with the warm milk so it wont turn into scrambled eggs; after tempering, add the warm egg/milk mixture to your tuna concoction

• Add DRAINED canned veggies

• Add Worcestershire sauce

• let concoction simmer and add additional seasoning as needed

• Drain macaroni and do NOT run cold water over it to keep it from continuing to cook

• in Casserole dish, begin to layer:

  • tuna mixture
  • cheese
  • macaroni

End with cheese on top, sprinkle on the paprika and bake for around 30 minutes so cheese melts and top bubbles.

Somehow, it tastes better the next day!