Good Morning America Recipes

Diane Henderiks' Mac & Cheese Casserole With Tuna & Kale

Recipe Courtesy Diane Henderiks

Diane Henderiks mac and cheese casserole with tuna and kale is shown.
Difficulty: Easy
Cook Time: min


  • 3 cups fresh kale, washed and cut in bite sized pieces
  • 2 quarts water
  • 1/2 cup low fat milk
  • 1 cup evaporated skim milk
  • 1/4 cup whole wheat flour
  • 1 teaspoon garlic powder
  • 1/4 cup Edam cheese, shredded
  • 1/4 cup Havarti light cheese, shredded
  • 1 cup reduced fat sharp Cheddar cheese, shredded
  • 1/2 cup fresh Parmesan cheese, grated
  • 1/4 teaspoon salt
  • Pinch of black pepper, freshly ground
  • 5 cups whole wheat elbow macaroni, cooked (about 2 1/2 cups uncooked)
  • 2 cups canned tuna, drained and roughly crumbled
  • 3/4 cup whole wheat bread crumbs (about 2 slices crumbled whole wheat toast)
  • Cooking Directions

    Bring water to boil, add kale, turn off heat, stir, cover and let sit for 2-3 minutes. Drain.

    Preheat oven to 375 degrees.

    Coat a 2 quart casserole dish with olive oil spray.

    Pour milk in a medium sauce pan. Heat slowly over medium heat until just under a boil. Do not boil.

    Reduce heat to low and whisk in flour 1 tablespoon at a time until thick and smooth, whisking continuously. Add more flour as needed for desired consistency.

    Stir in garlic powder, cheese, salt and pepper and continue to stir until the cheese melts.

    Remove from heat and stir in macaroni, tuna and kale.

    Pour mixture into casserole dish and evenly top with bread crumbs and Parmesan cheese.

    Bake for about 30 minutes or until top is browned and casserole is bubbling.

    Recipe Summary

    Main Ingredients: elbow macaroni, bread crumbs, cheese, tuna, kale

    Course: Dinner, Lunch, Main Course

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