loaded tuna, mac & cheese casserole

3 serving kraft macaroni & cheese original 1c as prepared
3 serving Sargento Natural Blends Sharp Cheddar-Jack Cheese Sticks
9 tbsp Palmetto cheese spread with jalapeños
6 tbsp kraft regular garden vegetable cream cheese
.5 cup Dairy, Milk - Whole - 1 cup
1.75 cup Green Giant Young Tender Sweet Peas (canned) (by JTRANTANELLA)
224 gram(s) Tuna, StarKist, Chunk Light Tuna in Water (1/4c=56g=2 serv per 5oz can)
0.175 cup Progresso Bread Crumbs - Italian Style
6 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100%

I use the regular box of Kraft mac n cheese and then toss in whatever cheese I have in the fridge with extra milk for the sauce. comfort food, not diet. normally I use skim milk, but did not this time.

Set oven to 375 F. cook macaroni from one 7.25oz box of Kraft mac n cheese for 7 min and drain. drain 2 cans of tuna and one can of peas. heat 3/4c whole milk with 4 TB butter in saucepan, add cheddar jack/palmetto/garden cream cheese and let melt over low heat, stirring occasionally. spray casserole dish (about 8x8x3") with pam, cover bottom with cooked noodles, layer one can of tuna and 1/2 can of peas, add another layer of noodles, then other can of tuna and remaining peas, top with remaining noodles. stir cheese mixture and add cheese from the box to the mix and stir thoroughly until no lumps remain. pour cheese mixture over top of noodles in casserole. sprinkle lightly with bread crumbs and then parmesan cheese. Bake for about 40 min or until top is browned .

Serving Size: 6 1.5c servings

Number of Servings: 6

Recipe submitted by SparkPeople user LINWINAGAIN.