1 8 oz. box of macaroni and cheese
1 cup of peas or vegetable(s) of your choice, frozen, fresh or canned
4 tablespoons of butter
2 teaspoons of chicken bouillon, heaping
½ teaspoon of salt
1 teaspoon of Paprika, heaping
1 teaspoon of dry mustard, heaping
3 teaspoons of Worcestershire sauce
2 tablespoons of mayo, heaping
4 tablespoons of all-purpose flour or enough flour to absorb the melted butter
2 cups of water
1 can of tuna fish packed in water, drained
Parmesan cheese, grated
Heat the oven to 350 degrees F and have a casserole dish ready.
Heat salted water to boiling in a 2 qt. sauce pan. Once it boils add the macaroni and the frozen vegetable (I used peas). Cook until the pasta is almost done and the vegetable has cooked. Drain and pour the pasta and vegetable into the casserole. Stir a tablespoon of butter into the pasta so it will not stick together.
In the same pan melt 3 heaping tablespoons of butter. When it has melted remove from the heat and using a whisk stir in the chicken bouillon, salt, paprika, dry mustard, Worcestershire sauce, mayo and the ‘cheese’ sauce powder. Add a dash of pepper if you want. Sprinkle the flour into the butter and seasoning mixture. Use the whisk to blend it in. You will end up with a brown mass wedged around your whisk. Knock the stuff off of the whisk. Add a bit of the liquid at a time while whisking until all of the liquid has been added and the mixture is free from lumps. Be aggressive during this process. Cook the sauce over medium heat while stirring constantly with a wooden spoon until it has thickened. It is done when it begins to bubble.
Open the can of tuna, drain, give the cat his share and break up the rest with a fork. Stir the tuna into the sauce. Pour in the cooked macaroni and vegetable. Mix well but try not to break up the tuna too much. Pour the mixture into the casserole. Smooth and sprinkle the grated Parmesan cheese over the top.
Bake the casserole in a 350 degree F. oven for 45 minutes. Allow to cool about ten minutes before serving.