Mac and cheese out of a box isn’t normally considered a nutritional standout, but when you gussy up a homemade microwave version with whole grain pasta, protein-packed tuna, and an assortment of vegetables, you have yourself a dish that won’t leave you second-guessing each bite. Ricotta cheese adds creamy richness, not to mention a healthy dose of muscle-building whey protein. This recipe provides 4 servings, so nuke it again the next day for a killer lunch.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 cups whole-grain macaroni pasta</li>
<li>¼ tsp salt</li>
<li>2 cups water</li>
<li>2 5-oz cans albacore tuna, flaked</li>
<li>⅔ cup 2% milk</li>
<li>1 ½ cups shredded reduced-fat cheddar cheese</li>
<li>¾ cup light ricotta cheese</li>
<li>1 cup halved cherry tomatoes</li>
<li>4 cups chopped kale</li>
<li>1 cup frozen corn kernels</li>
<li>⅓ cup chopped flat-leaf parsley</li>
<li>¼ tsp dried red chili flakes</li>
<li>¼ tsp black pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place macaroni, salt, and 2 cups water in a large microwave-safe container or bowl. Microwave on high, uncovered, in 2-minute intervals, stirring between each interval, until pasta is tender (about 8 minutes total). </li>
<li>Drain any excess water if needed. </li>
<li>Stir in remaining ingredients and microwave on high in 45-second intervals, stirring between each interval, until cheese has melted and everything is warmed through.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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