Instructions

• Bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
• Return the empty pot to the stove and melt 2 tablespoons unsalted butter over medium heat.
• Add 2 tablespoons all-purpose flour to the melted butter and whisk constantly for about 1 minute, until the mixture is bubbly and fragrant but not browned.
• Gradually whisk in 1 1/4 cups whole milk, adding a little at a time and whisking until smooth. Increase heat slightly and bring the mixture to a gentle simmer, stirring frequently.
• Add 1/2 cup frozen peas (thawed and drained) to the simmering milk mixture. Continue to cook, stirring, until the sauce thickens and coats the back of a spoon, about 3–5 minutes.
• Remove the pot from the heat. Stir in 1 1/2 cups shredded sharp cheddar cheese and 4 tablespoons softened cream cheese until fully melted and the sauce is smooth.
• Add the cooked macaroni and the drained, flaked tuna (15-ounce can) to the cheese sauce. Gently stir until the pasta and tuna are evenly coated.
• Taste and season with kosher salt and black pepper to your preference.
• Serve warm, garnished with chopped fresh parsley.