Be “Macaroni” With Cheesy Tuna Casserole

Did you ever realize the “macaroni” in the Revolutionary War tune “Yankee Doodle” wasn’t talking about the pasta?  After all, why would anyone want to put noodles in his hat?  Instead, the “Yankee Doodle” macaroni refers to an outlandishly fashionable 18th century man—but to be fair, that term originated with the Italian pasta.  Wealthy young Englishmen who toured Italy often developed a taste for macaroni noodles, so much that they began to use “macaroni” to describe anything voguish.  Today’s elbow macaroni popular in America is very different from the macaroni common in Italy, which includes the corkscrew-shaped cavatappi, the short and wide chifferi, and the tiny stortini.

Whether “macaroni” denotes fashion or food, one thing is for sure, Kyocera’s amazing tuna-mac casserole is sure to become a fashionable food in your home!



8 oz elbow macaroni

4 tbsp butter

2 tbsp onion, minced with Kyocera’s Santoku knife

1 1/2 tbsp green pepper, minced with Kyocera’s Santoku knife

2 tbsp flour

Dash salt

Dash pepper

1 cup milk

1 can cream of mushroom soup

1 can tuna, drained

1 cup cheddar cheese, grated and divided

2 slices bread, buttered and cubed



Preheat oven to 350°F.

Cook and drain macaroni; set aside.  In a large sauté pan, melt butter.  Sauté onion and green pepper 5 minutes or until onion is translucent.  Stir in flour, salt, and pepper.  Add milk and cream of mushroom soup and stir frequently over low heat until smooth.  Gently stir in macaroni, tuna, and half the cheese.  Pour mixture into a 2-quart casserole dish.  Top with remaining cheese, buttered bread cubes, and a healthy sprinkling of paprika.  Bake 35 minutes or until browned.

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