Main Courses
This Kraft macaroni and cheese tuna casserole recipe brings back childhood comfort while adding a grown-up twist with crispy breadcrumb topping and ocean-inspired flavors.
I developed this version after realizing how much better homemade casseroles taste compared to the boxed versions we grew up with—it’s the kind of dish that feels nostalgic yet elevated.
The secret lies in layering the cheesy macaroni with flaked tuna and a creamy sauce, then crowning it with buttery, golden breadcrumbs that stay crispy even after baking.
The beauty of this recipe is how it balances simplicity with restaurant-quality results—no fancy techniques required. You’ll start with classic Kraft macaroni and cheese as the base, then mix in tender tuna, peas, and a touch of creaminess for that perfect casserole texture.
The breadcrumb topping isn’t just for looks; it adds a satisfying crunch that contrasts beautifully with the melty cheese underneath. Ready in about 45 minutes, this dish delivers that cozy, bubbly casserole experience without the fuss.
What you’ll end up with is a golden, bubbling casserole with crispy edges, tender macaroni, and flaky tuna swimming in a rich, cheesy sauce. The aroma alone will have everyone gathering at the table—it’s the kind of meal that tastes like home but feels special enough for company.
Serve with a simple green salad or steamed broccoli to round out the plate. Let’s get cooking!
This recipe works perfectly for weeknight dinners or meal prep—leftovers reheat beautifully, making it a great solution for busy schedules. The flavors only get better as it sits, so it’s ideal for making ahead and serving when the house smells like comfort food heaven.
Trust me, once you try this version, you’ll never go back to the basic boxed casserole again.
Ingredients for kraft macaroni and cheese tuna casserole
Pantry staples meet nostalgic comfort—crispy, cheesy, and packed with ocean flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Macaroni and Cheese Powder 🧀 | 2 cups | Prepared according to package |
| Canned Tuna in Water 🐟 | 2 cans | Drained, flaked with fork |
| Frozen Peas 🥦 | 1 ½ cups | Thawed, no need to drain |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Shredded Cheddar Cheese 🧀 | 1 cup | Extra sharp preferred |
| Garlic Powder 🧄 | 1 tsp | For extra flavor |
| Onion Powder 🧅 | 1 tsp | Adds depth |
| Dried Dill 🌿 | ½ tsp | For ocean-inspired touch |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Milk 🥛 | ½ cup | Whole milk preferred |
The Kraft macaroni and cheese is the heart of this dish, so grab the blue box—it’s the only version that gives that perfect cheesy texture. I always check the expiration date though; old powder makes for a sad, grainy casserole. For the tuna, Wild Planet or Starkist are my go-tos, but any canned tuna in water works. The peas? Frozen is best here—Green Giant or whatever’s on sale. The secret to the crispy topping is using panko breadcrumbs (not regular) and mixing in a little melted butter before baking. That’s what makes it golden and crunchy instead of soggy.
No panko? Toast regular breadcrumbs in the oven for 5 minutes to dry them out first. Short on milk? Substitute with half-and-half or evaporated milk—it adds richness. The dill is key for that ocean-inspired twist, but if you’re out, dried parsley at half the amount works in a pinch. Want more cheesiness? Mix in a sprinkle of cream cheese with the macaroni. And trust me, the extra sharp cheddar makes all the difference—it melts smoother and tastes bolder than mild cheddar. The garlic and onion powders? Don’t skip them—they’re what make this taste like a grown-up version of the classic.
This casserole reheats beautifully—350°F for 20 minutes until bubbly. Keeps for 4-5 days in the fridge, freezes for 3 months if you portion it into containers. I always make a double batch because it’s perfect for meal prep. The flavors actually get better the next day as everything melds together. Pro tip: Let it rest 10 minutes before serving so the topping stays crispy instead of turning into a sad, mushy mess.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just toss everything in one skillet, stir, and let it bubble. The mac and cheese powder does all the heavy lifting while I sip my coffee.
- Creamy Crunch Combo: That heavy cream turns the tuna into something rich and velvety, while the peas add a bright pop. Honestly, the contrast of the crispy tuna bits against the smooth sauce? It’s weirdly satisfying.
- Lunchbox Hero: Between us, this is my go-to for packing leftovers—it reheats like a dream and keeps kids (and adults) full for hours. Add a sprinkle of breadcrumbs on top before baking, and suddenly it’s fancy enough for a potluck.
- Pantry Staple Power: I make this when I’m broke or lazy—both work. A can of tuna, a box of mac and cheese, and a bag of frozen peas? That’s a meal. And since it reheats so well, I’ll often make a double batch just to avoid cooking again.
Step-by-step instructions for Kraft macaroni and cheese tuna casserole
Here's how to make this comforting casserole with a golden, crispy topping every time.
Prepare the Macaroni and Cheese Base
Start by preparing the macaroni and cheese according to the package instructions using the 2 cups Kraft Macaroni and Cheese Powder and 0.5 cup Milk. I like to use a large pot because this casserole serves six, and you don't want to crowd the noodles as they cook. Stir constantly for the first 2 minutes to prevent clumping, then let it simmer until the noodles are al dente—about 8-10 minutes total.
While the macaroni and cheese cooks, drain and flake the 2 cans Canned Tuna in Water with a fork. Set it aside in a bowl. The tuna should be broken into small, even pieces so it distributes evenly throughout the casserole. Once the macaroni and cheese is done, remove it from heat and stir in the flaked tuna, 1.5 cups Frozen Peas, and the 0.5 cup Heavy Cream. The peas don't need to be thawed first—they'll soften as they sit in the warm mixture.
Combine Seasonings and Cheese
In a small bowl, mix together the 1 cup Shredded Cheddar Cheese, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Dried Dill, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Sprinkle this seasoning blend evenly over the macaroni and cheese mixture. Stir gently but thoroughly to distribute everything—you want every bite to have that perfect balance of cheesy, herby, and ocean-inspired flavors.
Next, stir in the 0.5 cup Butter until it melts completely into the mixture. This step adds richness and helps bind everything together. Taste the mixture now and adjust the seasoning if needed. I usually add a pinch more salt or pepper at this stage because the flavors meld better when they're warm.
Assemble the Casserole for Baking
Preheat your oven to 375°F while you prepare the casserole. Grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter—this ensures the casserole slides out easily later. Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly with a spatula. You want a smooth, even layer so the crispy topping cooks uniformly.
For the crispy topping, mix the 1 cup Panko Breadcrumbs with the 0.5 cup Shredded Cheddar Cheese reserved earlier. Sprinkle this mixture evenly over the top of the casserole, pressing down gently with your fingers or the back of a spoon. This ensures the breadcrumbs stick to the cheese and create that perfect golden crust. Here's the thing—don't skip pressing them down. It makes all the difference in achieving that crispy texture.
Bake Until Golden and Bubbly
Place the casserole in the preheated oven and bake for 25-30 minutes. You'll know it's ready when the top is deep golden brown and the edges are bubbling. If you peek and it's not quite golden enough, give it another 5 minutes—just don't overbake or the breadcrumbs might burn. The casserole should be hot and bubbly, with the cheese melted throughout and the topping looking crispy and inviting.
Let the casserole rest for 5 minutes after removing it from the oven. This resting time allows the cheese to set slightly, making it easier to serve without losing that perfect crispy topping. Serve warm, straight from the baking dish, and enjoy the perfect combination of creamy macaroni and cheese with that satisfying crunch on top.
Pro Tips For Making Kraft Macaroni And Cheese Tuna Casserole
- Drain the Macaroni Well: The Kraft powder packet has way more water than you’d think—don’t just rinse it under the tap. Dump the cooked noodles into a colander and press them with a wooden spoon to squeeze out every last drop. Wet noodles turn your casserole into a soggy mess, and nobody wants that.
- Drain and Pat the Tuna: Canned tuna in water is always swimming in its own pool. Drain it, then transfer it to a paper towel-lined plate and pat it dry with another towel. This keeps the peas from turning into a watery sludge and lets the tuna absorb the creamy sauce instead of just floating in it.
- Mix the Roux First: Before adding any liquid, melt the butter in a saucepan and whisk in the Kraft powder until it’s a thick, golden paste—like a sad little beurre manie. This prevents clumping and makes the sauce smoother. I learned this the hard way after scraping lumps out of my teeth.
- Add Cream Gradually: Pour the heavy cream into the roux slowly, whisking like you’re stirring paint, not soup. Stop when it’s just thickened—adding more later is easier than fixing a gluey disaster. If it looks too thin, let it simmer uncovered for 2–3 minutes to reduce. Patience here saves cleanup.
Best sauces and condiments for this kraft macaroni and cheese tuna casserole
Creamy Garlic Sauce
Add a spoonful of homemade garlic sauce to the casserole before baking for extra richness. I make mine by sautéing 3 minced garlic cloves in 2 tbsp butter until golden, then whisking in ¼ cup heavy cream and 1 tbsp lemon juice.
Stir this into the macaroni mixture right after adding the tuna—it brightens the flavors and adds a luxurious touch. 🧄
Lemon-Dill Drizzle
For a fresh, ocean-inspired finish, mix 2 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, and 1 tbsp olive oil in a small bowl. Drizzle this over the casserole right before serving—it cuts through the richness and highlights the tuna.
If you don’t have fresh dill, use ½ tsp dried dill mixed with 1 tsp lemon zest for a similar effect.
Spicy Mayo Twist
Mix 2 tbsp mayonnaise with ½ tsp smoked paprika and ¼ tsp cayenne pepper for a creamy, spicy topping. Spoon this over individual servings just before eating—it adds a tangy kick that balances the cheesy, salty flavors.
I love this for when I want to elevate the dish without extra effort. 🌶️
Cheesy Broccoli Sauce
Steam 1 cup chopped broccoli florets until tender, then blend with ½ cup milk, ¼ cup shredded cheddar, and 1 tbsp butter until smooth. Stir this into the casserole before baking for a veggie-packed, extra-cheesy version. It’s a great way to sneak in more nutrition without sacrificing flavor.
Buttery Mushroom Gravy
Sauté 1 cup sliced mushrooms in 2 tbsp butter until golden, then deglaze with ½ cup beef broth. Add 1 tbsp flour to thicken, then stir in ¼ cup sour cream.
Pour this over the casserole before baking for a rich, umami depth. It’s perfect for a heartier, more decadent take on the classic dish. 🍄
Herb Butter Garnish
Mix 2 tbsp softened butter with 1 tsp dried parsley, ½ tsp garlic powder, and a pinch of salt. Dot this over the top of the casserole after baking for a final touch of flavor and color.
The butter melts into the crispy topping, adding a buttery aroma that makes the dish irresistible.
Nutrition facts
Frequently asked questions
Can I use tuna in oil instead of water for this recipe?
Yes, but you'll need to drain it thoroughly and rinse with water to remove excess oil. The oil can make the casserole greasy, so use it sparingly. For best flavor, stick with water-packed tuna—it keeps the dish lighter and lets the cheese and seasonings shine.
How do I make this dish vegetarian?
Swap the tuna for 1 cup of chickpeas (drained and rinsed) or 1 cup of crumbled firm tofu (pressed and seasoned with lemon juice and garlic powder). Add 1 tsp nori flakes for an ocean-inspired touch. The texture will be slightly different but still delicious!
Why did my casserole turn out soggy instead of crispy?
Soggy topping usually happens when the breadcrumbs aren't pressed down firmly or the casserole isn't baked long enough. Always press the panko mixture gently into the cheese before baking, and check for golden brown edges at 25 minutes. If it needs more crisp, broil for 1-2 minutes at the end.
Can I make this ahead of time?
Assemble the casserole (without the topping) up to 24 hours ahead and refrigerate. Add the breadcrumb mixture just before baking. For best results, bake straight from the fridge at 375°F for 35-40 minutes—the extra time ensures everything cooks through.
What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 20 minutes until bubbly. For extra crispiness, broil for 2-3 minutes at the end. Leftovers keep for 4-5 days in the fridge or 3 months in the freezer. Thaw overnight in the fridge before reheating.