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Tuna-&-Tomato Mac & Cheese

45 m


  • 8 ounces (about 3 cups) whole-wheat rotini pasta
    2 tablespoons all-purpose flour
    1 cup nonfat milk, divided
    ½ cup grated extra-sharp Cheddar cheese
    ½ cup grated pepper Jack cheese
    ¼ teaspoon ground ancho chile powder (see Notes)
    ¼ teaspoon salt
    ¼ teaspoon freshly ground pepper
    1½ cups reduced-fat cottage cheese, preferably low-sodium
    1 5- to 6-ounce can chunk light tuna (see Notes), drained and flaked
    1 10-ounce can diced tomatoes with green chiles (see Notes), drained
    ¼ cup crumbled tortilla chips, preferably blue corn


  • Preheat oven to 450°F. Cook pasta in a large saucepan of boiling water according to package directions. Drain and rinse.
    Meanwhile, whisk flour and 2 tablespoons milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium heat until steaming.
    Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt and pepper.
    Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir into the sauce in the skillet. Add tuna and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top.
    Bake until hot and bubbling, 20 to 25 minutes. Top with crumbled tortilla chips.