I simply love mac & cheese but I also know that having that often is not so good. So, I found the following recipe ages ago and decided to make this last night. Having said that, I am not so sure if this is any healthier BUT it surely does not have 5 cups of cheese in my favorite mac & cheese recipe. This dish is so hearty! Tuna, Artichoke and Noodle Casserole.
1 pound elbow macaroni
Coarse salt and freshly ground pepper
1/2 medium onion, coarsely chopped
1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained
1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts)
2 tablespoons capers, rinsed
3/4 cup finely grated Parmesan cheese
3 cans (5 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved (if lack reserved water from the canned tuna, make it up with regular water)
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped fresh flat-leaf parsley
1/3 cup breadcrumbs
First, preheat the oven to 350 degrees. Next, lightly oil an 8- to 10-cup souffle or casserole dish. Now, cook pasta in a large pot of salted water until barely al dente for about 5 minutes. Then, drain and rinse with cold water.
Next, puree onion, anchovies, artichoke hearts, and capers in a food processor or blender until smooth. Then, add Parmesan and reserved tuna water to combine. Whilst the machine is running, slowly add 1/2 cup oil, and process until emulsified. Season it with pepper. Next, transfer the pureed mixture into a large bowl, stir in the drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper to taste.
Pour the pasta mixture into the prepared dish and sprinkle with breadcrumbs on top. Then, drizzle with the remaining 2 tablespoons oil. Cover the dish with parchment paper followed by foil and bake until heated through for approximately 40 to 45 minutes. Then, uncover and cook until breadcrumbs are lightly browned for another 15 to 20 minutes. Once done, allow it to stand for 15 minutes before serving. ENJOY!
(Recipe from Martha Stewart)