Instructions

• Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the macaroni in a colander and set aside.
• In the same pot, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk the mixture continuously for about 1-2 minutes to cook out the raw flour taste.
• Gradually pour in the whole milk while whisking to prevent lumps. Continue to cook, stirring often, until the mixture thickens and begins to bubble, about 3-5 minutes.
• Reduce the heat to low and add the shredded sharp cheddar cheese and softened cream cheese. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
• Add the drained and flaked tuna and thawed and drained frozen peas to the cheese sauce. Stir until everything is well combined.
• Gently fold the cooked macaroni into the cheese mixture. Season with kosher salt and black pepper to taste, adjusting the flavors as needed.
• Spoon the Tuna Mac and Cheese into bowls or a serving dish. Garnish with chopped fresh parsley for a pop of color and freshness.