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.
Ingredients
2 cups whole-grain macaroni pasta
¼ tsp salt
2 cups water
2 5-oz cans albacore tuna, flaked
⅔ cup 2% milk
1 ½ cups shredded reduced-fat cheddar cheese
¾ cup light ricotta cheese
1 cup halved cherry tomatoes
4 cups chopped kale
1 cup frozen corn kernels
⅓ cup chopped flat-leaf parsley
¼ tsp dried red chili flakes
¼ tsp black pepper
Directions
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).
Drain any excess water if needed.
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.
