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Tuna Noodle Pickle Bake

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
4 servings
Lunch
Tuna Noodle Pickle Bake
Ingredients
  • 8 ounces uncooked elbow macaroni
  • 6 ounces Colby-Jack cheese, cubed
  • 2 dill pickles, chopped
  • 1 (5 ounce) can albacore tuna in water, drained and flaked
  • 1/2 cup light mayonnaise
  • 1/2 teaspoon prepared yellow mustard
  • 1 teaspoon dill pickle juice
  • salt and ground black pepper to taste
Instructions
1
Start by filling a saucepan with water and adding a pinch of salt, then bring the mixture to a rolling boil.
2
Cook the elbow macaroni in the boiling water, stirring every now and then, until it reaches the perfect texture of being slightly soft but still retaining some firmness in the middle, which should take around 7 minutes.
3
Rinse the cooked macaroni under a cold, running faucet to remove excess heat, then drain it thoroughly and gently pat dry with paper towels.
4
In a large mixing container, combine the cooked macaroni, shredded Colby-Jack cheese, diced pickles, canned tuna, mayonnaise, and a dash of mustard.
5
Add a splash of pickle juice, a pinch of salt, and a few grinds of black pepper to give the dish a boost of flavor.
6
Cover the bowl with a lid and refrigerate the mixture for at least 30 minutes to allow the flavors to meld together before serving.