Ingredients:

  • 12 oz whole wheat elbow macaroni or rotini
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-fat milk
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • salt to taste
  • black pepper to taste
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1 cup diced carrots
  • 2 stalks celery, finely diced
  • 1/2 cup onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook for 2 minutes less than the package directions. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
  2. While pasta is cooking, dice the onions, celery, and carrots.
  3. In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute until fragrant.
  4. Slowly pour in the milk and broth, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the sauce from heat and stir in the Greek yogurt, garlic powder, and onion powder until velvety.
  6. In a large mixing bowl or 9x13 inch baking dish, combine the undercooked pasta, drained tuna, peas, carrots, celery, and onion.
  7. Pour the warm cream sauce over the mixture and stir until every noodle is coated. Fold in the shredded cheddar cheese.
  8. In a small bowl, combine panko breadcrumbs, melted butter, and parmesan cheese. Sprinkle evenly over the top of the casserole.
  9. Bake at 375°F (190°C) for 20–25 minutes, or until the topping is mahogany-colored and the edges are bubbling.