Prep Time::10 mins
Cook Time::35 mins
Total Time::45 mins
Servings::6
Ingredients
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1 (7.25 ounce) package macaroni and cheese
¼ cup butter
¼ cup milk
1 (10.5 ounce) can cream of mushroom soup
1 (5 ounce) can tuna, drained and flaked
½ cup milk
1 cup shredded Cheddar cheese
1 tablespoon minced fresh parsley, or to taste (Optional)
¼ cup bread crumbs
¼ cup butter, melted
½ teaspoon dried dill weed, or to taste (Optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to the pot.
Stir in 1/4 cup butter, 1/4 cup milk, and the envelope of powdered cheese from the package. Add mushroom soup, tuna, and 1/2 cup milk; stir to combine. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
Mix bread crumbs, 1/4 cup melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
Bake in the preheated oven until cheese is melted and the top is golden brown, about 20 minutes.