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Ingredients
- 8 ounce uncooked elbow macaroni
- 2 Tbsp. margarine or possibly butter
- 2 Tbsp. all-purpose flour
- 1 tsp paprika
- 1/4 tsp salt
- 1 c. canned reduced-sodium chicken broth
- 6 ounce reduced-fat reduced-sodium cheese spread cut into cubes
- 1 can tuna packed in water - (6 ounce) liquid removed, flaked
Directions
- Cook macaroni according to package directions, omitting salt. Drain; set aside.
- Heat margarine in medium saucepan over medium heat. Add in flour, paprika and salt; cook and stir 1 minute. Add in broth; bring to a simmer for 2 min or possibly till sauce thickens.
- Add in cheese spread; cook and stir till cheese melts. Combine tuna and pasta in medium bowl; pour sauce mix over tuna mix; toss to coat. Garnish with additional paprika, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 142 | 32% |
| Total Fat 15.94g | 20% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 1.04g | |
| Cholesterol 44mg | 15% |
| Sodium 1144mg | 48% |
| Potassium 391mg | 11% |
| Total Carbs 49.81g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.43g | 3% |
| Protein 24.1g | 39% |
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