Ingredients:

  • 2 cups (200g) elbow macaroni, uncooked
  • 1 can (12 oz / 340g) tuna in water, drained
  • 1 cup (240ml) milk (whole or low-fat)
  • 1 cup (100g) shredded cheddar cheese
  • 1 tablespoon (15ml) olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) dried dill weed
  • 1 teaspoon (5g) paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Additional shredded cheese, for topping

Instructions:

  1. In a large skillet, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in the same skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional 1 minute, until fragrant.
  3. Lower heat to medium-low. Whisk in milk, followed by dried dill, paprika, salt, and pepper. Allow the mixture to simmer gently for 2-3 minutes, stirring occasionally.
  4. Stir in the cooked macaroni and drained tuna until well combined. Add shredded cheddar cheese and mix until melted and creamy.
  5. Adjust seasoning as needed. Add more cheese or spices for extra flavor if desired.
  6. Garnish with fresh parsley and enjoy!