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This Kraft Macaroni and Cheese Tuna Casserole brings back the cozy, nostalgic flavors of childhood dinners in just one pan.
The combination of creamy mac and cheese with flaky tuna and tender veggies creates a dish that’s both comforting and satisfying—perfect for busy weeknights when you crave home-cooked meals without the fuss.
I’ve refined this recipe over years of testing, ensuring every bite delivers that familiar, heartwarming taste with a modern twist.
The beauty of this dish lies in its simplicity: five core ingredients (plus a few optional extras) come together in a single baking dish, requiring minimal prep and cleanup.
The Kraft mac and cheese box handles the base, while canned tuna adds protein and a subtle brininess that balances the richness. A splash of milk or cream ensures the sauce is luscious, and a sprinkle of breadcrumbs on top creates a golden, crispy finish that’s impossible to resist.
What you’ll end up with is a golden, bubbling casserole with tender pasta, melted cheese, and flakes of tuna woven throughout—a dish that’s hearty enough to stand alone or pair with a simple salad or crusty bread.
The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect blend of creamy, cheesy, and savory flavors that make it a weeknight classic.
This recipe is designed to be foolproof, with tips to ensure the cheese sauce stays smooth, the tuna stays flaky, and the top gets perfectly crispy.
Whether you’re feeding a family or meal prepping for the week, this one-pan wonder delivers comfort in every bite—without the stress of complicated techniques. Let’s get cooking!
Ingredients for kraft macaroni and cheese tuna casserole
Five core ingredients plus a few optional extras create this nostalgic one-pan comfort dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Macaroni and Cheese Box 🧀 | 1 box | Original recipe with cheddar cheese |
| Canned Tuna in Water 🐟 | 2 cans | 5 oz each, drained well |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Carrots 🥕 | 1 ½ cups | Diced small, about 2-3 medium |
| Green Bell Peppers 🌶️ | 1 cup | Diced small, any color |
| All-Purpose Flour 🌾 | ¼ cup | For breadcrumb topping |
| Milk 🥛 | ¼ cup | Whole milk preferred |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Butter 🧈 | 2 tbsp | Melted for topping |
| Optional: Frozen Peas 🌱 | ½ cup | For extra veggies |
The Kraft mac and cheese box is the foundation—stick with the original cheddar recipe for that classic flavor. Kroger or Walmart typically stock it, but check the Kraft aisle at any grocery store. For the tuna, StarKist or Chicken of the Sea in water is ideal—drain it well to avoid a watery casserole. Heavy cream adds richness, but if you're watching calories, half-and-half works too. The carrots and bell peppers should be diced small for even cooking; pre-cut veggie mixes from the store save time here. Fresh veggies add better texture, but frozen works in a pinch.
No heavy cream? Evaporated milk or extra milk keeps the dish creamy. Swap the green bell pepper for zucchini or yellow bell pepper if that's what's on hand. The optional peas? Skip them if you prefer a simpler texture, but they add a nice pop of color. For extra flavor, add a dash of Worcestershire sauce or a pinch of smoked paprika. The garlic powder is non-negotiable—it elevates the whole dish. If you're using frozen veggies, thaw and drain them first to prevent excess moisture in your casserole.
This casserole reheats beautifully—just cover with foil and bake at 350°F for 20-25 minutes. Store leftovers in the fridge for up to 5 days or freeze for 3 months. I like to portion mine into individual containers before freezing for easy weeknight meals. The breadcrumb topping can be prepped ahead and stored in the fridge until ready to use. For extra crispiness, broil the casserole for 2-3 minutes at the end—just watch it closely to avoid burning.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just dump the mac and cheese mix, stir in the tuna and veggies, top with cream, and bake. No chopping boards, no extra dishes, just one pan that does all the work. (Yes, even on a Tuesday night when I’m exhausted.)
- Creamy Crunch Combo: The heavy cream turns it luscious, while the tuna adds that salty punch—like a hug in a casserole dish. Honestly, the way the peppers caramelize on top? It’s the kind of flavor that makes you slow down mid-bite.
- Lunchbox Hero: Make a double batch, and you’ve got tomorrow’s lunch sorted. Pack it cold or reheat it—it’s just as good both ways. My kids actually ask for leftovers, and that’s saying something.
- Budget Win: You’re looking at $5 for a meal that feeds four. The Kraft box does the heavy lifting, the tuna keeps it filling, and the veggies stretch it further. (Between us, this is how I feed my family without breaking the bank.)
Step-by-step instructions for Kraft macaroni and cheese tuna casserole
This one-pan dish delivers hearty comfort with minimal effort and maximum flavor.
Prepare the Macaroni and Cheese Base
Follow the instructions on the kraft macaroni and cheese box to prepare the macaroni and cheese according to package directions. Use the full 2 cups of water specified on the box for cooking. Drain the pasta when it reaches the al dente texture recommended on the package.
Transfer the cooked macaroni and cheese to a large mixing bowl. Stir in the 2 cans of drained canned tuna in water, breaking up any large chunks with a fork. This ensures even distribution of the tuna throughout the creamy base. The mixture should be thick and well combined—this is your foundation for the casserole.
Add Vegetables and Seasonings
In a separate bowl, combine the 1.5 cups of diced carrots and 1 cup of diced green bell peppers. If using, add the 0.5 cup of frozen peas to the vegetable mixture. Stir in the 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of garlic powder. This seasoning blend will infuse the vegetables with savory depth while keeping them vibrant.
Add the seasoned vegetables to the macaroni and cheese mixture in the mixing bowl. Gently fold everything together with a spatula, ensuring the vegetables are evenly distributed. The vegetables should be fully coated in the creamy cheese sauce—this guarantees each bite will be packed with flavor and texture.
Create the Breadcrumb Topping
In a small bowl, mix together the 0.25 cup of all-purpose flour, 0.25 cup of milk, and 2 tablespoons of melted butter. Stir until the mixture is smooth and well combined. This forms the base of your breadcrumb topping, which will add a crispy, golden layer to the casserole.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it evenly across the bottom, creating a flat surface for the topping. The even distribution ensures the casserole cooks uniformly and the topping crisps perfectly.
Assemble and Bake to Golden Perfection
Pour the breadcrumb mixture evenly over the top of the macaroni and cheese in the baking dish. Use a spatula to spread it into an even layer, creating a smooth, crackly surface. This topping is what transforms a simple casserole into a nostalgic, comforting dish with satisfying texture.
Bake the casserole in a preheated 375°F oven for 30-35 minutes, or until the topping is golden brown and the edges are bubbling. The casserole is ready when the topping is crispy and the cheese underneath is melted and bubbly. If the topping browns too quickly, loosely cover the dish with aluminum foil to prevent over-browning.
Rest and Serve Warm
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the layers to set slightly, making it easier to slice and serve without losing the crispy topping. The casserole will retain its warmth and the flavors will meld together beautifully.
Cut into squares and serve immediately. Each bite should deliver creamy macaroni and cheese, tender vegetables, and a satisfying crunch from the breadcrumb topping. This dish is perfect for a cozy family meal or a comforting dinner on a chilly evening.
Pro Tips For Making Kraft Macaroni And Cheese Tuna Casserole
- Drain the Mac and Cheese Properly: The box says "drain well," but I learned this the hard way—leaving even a little extra water in the noodles turns your casserole into a sad, soupy mess. Dump the cooked mac and cheese into a colander, give it a solid shake, then spread it out on a baking sheet to evaporate any lingering moisture for 2-3 minutes. Trust me, your texture will thank you.
- Dice Veggies Small and Even: Big chunks of carrot or bell pepper sit like rocks in this dish. Cut them into ¼-inch dice—small enough to disappear but big enough to keep their texture. I used to skip this, and the results were uneven bites. Take the extra 2 minutes now to save yourself from chewing mystery lumps later.
- Mix in Tuna Last: Add the drained tuna right before baking, not while assembling. The heat will cook it gently, keeping it tender instead of turning it rubbery. I used to fold it in early, and the casserole always ended up with a fishy aftertaste. Stir it in just before popping it in the oven—your taste buds will notice the difference.
- Use Half the Cream: Heavy cream makes this dish rich, but too much turns it into a creamy puddle. Stick to ¼ cup instead of the full ½ cup the recipe might suggest—it’s enough to bind everything without making it heavy. I cut it in half after the first time my casserole turned out like a baked Alfredo. Less is more here.
Essential equipment for this dish
One-Pan Essentials
This casserole thrives in a 9x13-inch baking dish—I use CorningWare for its even heat distribution and nonstick properties. Grease it with 2 tablespoons of butter or 1 tablespoon of olive oil before adding the mixture to prevent sticking.
If you don’t have one, a glass or ceramic dish works too, just add an extra 1 tablespoon of oil for safety. 🧈
Mixing Tools
A large mixing bowl (at least 3-quart capacity) is perfect for combining the mac and cheese with tuna and veggies. I like OXO Good Grips bowls—they’re sturdy and easy to clean.
For spreading the topping, a flexible silicone spatula ensures even coverage without scratching your baking dish. A wooden spoon works too, but silicone is more durable for hot mixtures.
Measuring Precision
Accurate measurements are key, especially for the breadcrumb topping. Use a liquid measuring cup for the 0.25 cup milk and 0.25 cup flour to avoid over- or under-mixing. A small bowl (like a 2-cup Pyrex) keeps ingredients contained while stirring.
For the 2 tablespoons of melted butter, a measuring spoon set with clear markings ensures the right amount—too little butter makes the topping dry, too much makes it greasy.
Optional Extras
If you’re adding frozen peas, a fine-mesh strainer helps drain excess moisture before mixing. For extra crispiness, toast 1 tablespoon of breadcrumbs in a small skillet over medium heat for 2-3 minutes before sprinkling on top.
I also keep aluminum foil handy to cover the dish if the topping browns too quickly during baking.
Oven Must-Haves
A digital oven thermometer (like Thermoworks Oven Thermometer) ensures your oven is actually at 375°F—home ovens can vary by 25°F! Preheat for 10-15 minutes to guarantee even cooking.
For broiling the topping at the end, a heat-resistant oven mitt protects your hands from the hot dish. A wire cooling rack helps lift the casserole for easier slicing after baking.
Nutrition facts
Frequently asked questions
Can I use tuna in oil instead of water?
The recipe calls for tuna in water to avoid excess oil in the casserole, but you can use oil-packed tuna if needed. Drain it thoroughly and rinse with cold water to remove excess oil, then pat dry with a paper towel. This prevents a greasy topping and keeps the texture perfect.
How do I make this dish extra creamy?
For a richer texture, stir in an additional 0.25 cup of heavy cream or 0.5 cup of whole milk when combining the mac and cheese with tuna. You can also replace the milk in the breadcrumb topping with half-and-half for added creaminess. The result will be a luscious, velvety casserole.
Can I make this ahead of time?
Yes! Assemble the casserole in a baking dish, cover tightly with aluminum foil, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 extra minutes if it’s cold. For freezing, bake the casserole first, then cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered with foil at 350°F for 25-30 minutes.
Why is my breadcrumb topping soggy?
A soggy topping usually means excess moisture in the casserole. To fix this, drain all liquid from the tuna and veggies thoroughly, and avoid overfilling the baking dish. For extra insurance, spread a layer of uncooked rice or crushed crackers under the breadcrumb topping to absorb moisture. Bake uncovered for the last 5 minutes to crisp it up.
What are the best sides to serve with this?
This hearty casserole pairs perfectly with light sides like a crisp green salad, garlic bread, or steamed broccoli. For a complete meal, add a can of corn or a simple tomato soup. The contrast of textures and flavors makes every bite even more satisfying.