Side Dishes
This Kraft Mac and Cheese Tuna Casserole brings back the comforting flavors of childhood dinners with minimal effort. The secret lies in layering creamy Kraft cheese sauce with flaky tuna, crispy breadcrumbs, and tender pasta—all baked together into a nostalgic, one-pot masterpiece.
I first made this during a busy week when I needed a hearty side that required almost no cleanup, and it’s been a staple ever since.
The beauty of this dish is its simplicity: just a handful of pantry staples and 25 minutes in the oven. The Kraft cheese sauce provides that signature creamy texture, while the tuna adds protein and a satisfying crunch.
The breadcrumb topping transforms this into something restaurant-worthy without extra effort. It’s the kind of recipe that delivers comfort food perfection without sacrificing ease.
By the time it emerges from the oven, you’ll have a golden, bubbling casserole with crispy edges and tender layers beneath. The aroma alone will have everyone at the table asking for seconds.
This is the ultimate weeknight meal—one-pot, creamy, and packed with nostalgia—that comes together faster than takeout.
Serve with a simple side salad or garlic bread for a complete meal. The leftovers reheat beautifully, making this the perfect dish for meal prep or feeding a crowd. Let’s get started—your taste buds will thank you.
Ingredients for kraft mac and cheese tuna casserole
Pantry staples plus the magic of Kraft cheese sauce—this casserole is pure nostalgia in one dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Macaroni and Cheese Powdered Mix 🧀 | 2 boxes | Blue box for best flavor |
| Elbow Macaroni 🍝 | 2 cups | Uncooked, regular shape |
| Flaked Light Tuna in Water 🐟 | 2 cans | Drained, not oil-packed |
| Unsalted Butter 🧈 | ½ cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 ½ cups | Not skim, for richness |
| Plain Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar preferred |
| Fresh Green Onion 🧅 | 2 whole | Sliced thin for garnish |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle flavor boost |
| Dried Parsley 🌿 | ½ tsp | Optional for freshness |
The Kraft mix is non-negotiable here. Blue box only—the yellow one lacks that signature tang. Grab a couple cans of StarKist flaked tuna (the light kind) since it drains better and stays flaky. For the breadcrumbs, Trader Joe's panko gives that perfect crunch, but regular plain breadcrumbs work too. The milk and butter are where the real creaminess happens—don't cut corners with low-fat versions. I always double-check the expiration on the Kraft mix, as stale powder makes the sauce taste flat. Pro tip: Toast your breadcrumbs in butter for 2 minutes before adding to the top—they'll be extra crispy.
No Kraft mix? Make your own cheese sauce with 2 tbsp butter, 2 tbsp flour, 2 cups milk, and 2 cups shredded cheddar. Swap the tuna for chicken or shrimp if you're avoiding fish. Fresh parsley? Dried works at half the amount. The green onions are just for color—skip them if you're not a fan. For extra richness, stir in 1/4 cup sour cream with the cheese sauce. And if you're feeling fancy, add 1/2 cup frozen peas for a pop of color and texture. The garlic powder is optional but adds a nice depth that pairs perfectly with the tuna.
This casserole reheats like a dream—just cover with foil and bake at 350°F for 15-20 minutes. Leftovers keep for 4-5 days in the fridge, though I rarely have any. Freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. For meal prep, assemble everything in a baking dish, cover tightly, and bake immediately. The breadcrumb topping will crisp up again when you reheat it. Serve with garlic bread or a simple salad to round out the meal—trust me, the combo is unbeatable.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into one pot, stir, and bake. The Kraft mix handles all the heavy lifting while I’m still debating what to make for dinner.
- Salty-Sweet Crunch: That buttery macaroni meets flaky tuna in a way that’s ridiculously satisfying. The powdered cheese adds a sharp, tangy kick that cuts through the richness—like a hug in a casserole dish.
- Lunchbox Legend: Between us, this is my go-to for meal prep. Pack it cold the next day, and the tuna stays moist while the mac stays cheesy. Kids (and adults) will eat it straight from the fridge—no reheating required.
- Pantry Staple Power: Honestly, I make this when I’m out of everything else. A box of mac and cheese, a can of tuna, and some milk? That’s a full meal for under $5. The leftovers reheat like a dream, too—no soggy bits.
Step-by-step instructions for Kraft mac and cheese tuna casserole
Here's how to make this nostalgic, creamy one-pot dish with minimal cleanup and maximum flavor.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add the 2 cups of elbow macaroni. Cook for 8-10 minutes until the pasta is al dente—it should have a slight bite but still be tender. Drain the pasta in a colander and set it aside, reserving ½ cup of pasta water in a small measuring cup. This starchy water will help create that signature creamy texture later.
While the pasta cooks, open the 2 boxes of Kraft Macaroni and Cheese Powdered Mix and set them aside. I like to use the blue box version—the flavor is more authentic. Don't prepare the mix yet; we'll combine it with the cooked pasta and other ingredients in the next step.
Prepare the Tuna and Cheese Mixture
In a large mixing bowl, combine the drained 2 cups of elbow macaroni with the 2 cans of drained flaked light tuna in water. Gently stir until the tuna is evenly distributed throughout the pasta. This ensures every bite has that familiar tuna flavor without overpowering the cheesy goodness.
Add the 1 cup of shredded cheddar cheese, the 0.5 cup of unsalted butter, and the 1.5 cups of whole milk to the bowl. Stir vigorously until the butter melts completely and the cheese begins to dissolve into the mixture. If the cheese clumps, add a splash of the reserved pasta water to help it blend smoothly. The mixture should be creamy but still pourable.
Combine with Macaroni and Cheese Mix
Add the contents of the 2 boxes of Kraft Macaroni and Cheese Powdered Mix to the bowl with the tuna and cheese mixture. Stir in the 0.5 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of garlic powder, and 0.5 tsp of dried parsley. Mix well until all the powder is fully incorporated and the sauce reaches a smooth, creamy consistency. If it's too thick, add more of the reserved pasta water, 1 tablespoon at a time, until it reaches a thick but spoonable texture.
Here's the thing—this is where the magic happens. The combination of the powdered mix, whole milk, and pasta water creates a sauce that's richer and creamier than traditional mac and cheese. Don't rush this step; let the flavors meld together for about 2 minutes of stirring.
Add Breadcrumbs for Crunchy Topping
Transfer the creamy mac and cheese tuna mixture to a greased 9x13-inch baking dish. Spread it evenly, making sure the tuna is distributed throughout. Sprinkle the 0.5 cup of plain breadcrumbs evenly over the top. I like to use panko for that extra crunch, but regular breadcrumbs work too. Press down gently so they stick to the surface.
Slice the 2 whole fresh green onions into thin rings and scatter them evenly over the breadcrumb topping. This adds a fresh, bright contrast to the rich, cheesy casserole. Give everything a final sprinkle of black pepper to enhance the flavors.
Bake Until Bubbly and Golden
Preheat your oven to 375°F while you prepare the casserole. Place the baking dish on the middle rack and bake for 25-30 minutes until the top is golden brown and the edges are bubbling. The breadcrumbs should be crispy, and the cheese should be fully melted and slightly bubbly.
I know it's tempting to peek early, but resist the urge. Every time you open the oven, you risk letting the heat escape and extending your baking time. When the casserole is done, it should have a beautiful golden crust on top with a creamy, cheesy interior. Let it rest for 5 minutes before serving—this helps the breadcrumbs set and makes it easier to cut.
Pro Tips For Making Kraft Mac And Cheese Tuna Casserole
- Drain Macaroni Well: I learned this the hard way—leaving starchy pasta water in the pot makes your sauce gloppy and turns the whole thing into a mushy mess. Drain, rinse under cold water for 10 seconds, then shake the colander hard to knock off excess moisture. Your casserole will hold together better, and the texture stays firm.
- Mix Tuna Last: Add the flaked tuna right before baking, not during the sauce phase. The heat and moisture will cook it just enough to warm through without turning it rubbery or releasing too much water. Stir it in gently—overmixing breaks the flakes into sad little crumbles.
- Use Extra Butter: The Kraft mix already has salt, but unsalted butter adds richness without overpowering. Toss the cooked pasta in 2 tablespoons of melted butter before mixing with the sauce—it creates a silky coating that makes the whole dish taste more indulgent. (Yes, even if you’re watching calories.)
- Bake Until Bubbly: Don’t peek! Cover with foil for the first 20 minutes, then uncover and bake until the top is golden and the edges bubble aggressively. The cheese sauce needs time to thicken properly—if it looks dry, splash in 2 tablespoons of milk and let it set another 5 minutes. Underbaking is the fastest way to end up with a sad, watery casserole.
Serving suggestions for this kraft mac and cheese tuna casserole
Classic Side Pairings
This casserole shines alongside simple sides that balance its richness. A crisp green salad with a light vinaigrette—think arugula, cherry tomatoes, and cucumber—cuts through the creaminess beautifully.
I toss mine with 2 tbsp olive oil, 1 tbsp red wine vinegar, and a pinch of salt and pepper. For extra protein, add grilled chicken strips to the salad. 🥗
Garlic bread is a must—it’s the perfect vehicle for soaking up any extra cheese sauce. Use a French baguette toasted with 3 tbsp softened butter, 1 minced garlic clove, and a sprinkle of parmesan. Bake at 375°F for 8-10 minutes until golden and crispy. The garlic pairs perfectly with the tuna’s briny notes.
Fresh Vegetable Boosts
Add a steamed vegetable medley to lighten the meal. Broccoli florets or roasted Brussels sprouts (tossed in 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper, roasted at 400°F for 15 minutes) bring color and texture.
The slight bitterness of Brussels sprouts contrasts the creamy casserole wonderfully.
For a brighter touch, serve sautéed green beans with 1 tbsp butter, 2 minced garlic cloves, and a splash of lemon juice. Cook for 5 minutes until tender-crisp. The acidity from the lemon brightens the dish without overpowering it. 💚
Beverage Pairings
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish’s creaminess and tuna’s oceanic notes. The acidity in these wines cuts through the richness, cleansing your palate between bites. For a non-alcoholic option, sparkling lemonade with a splash of mint syrup adds a refreshing contrast.
If you prefer beer, a light lager such as Miller Lite or Heineken works perfectly. The subtle maltiness doesn’t clash with the casserole’s flavors. For a bolder option, try a wheat beer like Blue Moon—its citrus notes pair surprisingly well with the tuna and cheese. 🍺
Make It a Meal
Turn this casserole into a full meal by adding crusty dinner rolls or buttered cornbread. The rolls soak up extra sauce, while cornbread adds a sweet, crumbly texture that contrasts the creamy tuna.
I love serving warm cornbread with a pat of honey butter on top for a touch of sweetness.
For a heartier option, serve with roasted potatoes tossed in olive oil, rosemary, and garlic powder, roasted at 400°F for 25 minutes. The earthy flavors of the potatoes balance the casserole’s richness, making it a satisfying, complete meal. 🍽️
Nutrition facts
Frequently asked questions
Can I use oil-packed tuna instead of water-packed?
You can, but drain the tuna thoroughly and pat it dry with a paper towel first. Oil-packed tuna will make the casserole slightly richer, but it may also make the breadcrumb topping softer. For the best texture, stick with water-packed tuna and reserve the oil for another use.
How do I make this dish vegetarian?
Swap the tuna for 1 cup of frozen peas and 1 cup of diced chicken breast (or 1 can of white beans for a vegan option). The peas add color and texture, while the chicken or beans replace the protein. For extra flavor, add ½ tsp smoked paprika to the cheese sauce.
Why is my casserole soggy after baking?
Soggy casseroles usually happen when the breadcrumb topping isn’t crisped enough. Try toasting the breadcrumbs in 2 tbsp butter for 2-3 minutes before adding them to the top, or bake the casserole at 375°F for 30-35 minutes (cover with foil for the first 20 minutes, then uncover to crisp). Also, ensure your baking dish is greased properly to prevent sticking.
Can I prep this ahead of time?
Assemble the casserole in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. For best results, bake it straight from the fridge at 375°F for 35-40 minutes, adding 5-10 extra minutes if needed. You can also freeze the assembled dish (unbaked) for up to 3 months—just thaw overnight in the fridge before baking.
What’s the best way to reheat leftovers?
Cover the casserole with foil and reheat at 350°F for 15-20 minutes until warmed through. For extra crispiness, broil for 1-2 minutes at the end. Leftovers keep well in the fridge for 4-5 days and freeze beautifully for up to 3 months. Avoid microwaving—it makes the breadcrumbs soggy!