Posting here, for one reason, so I don't forget how I made it. Refrigerator was fairly empty, didn't want to thaw any meat, so I made this.
1 lb elbow macaroni
2 tsps salt
1/2 cup grated cheese (I used mild cheddar)
1/2 cup sour cream
2-3 Tbs mayonnaise
2 6-oz cans tuna fish
fresh chives
1/4 tsp black pepper
additional salt if desired
Boil macaroni in salted water about 10 minutes or until al dente; drain. Return to heat and add cheese. Stir until cheese has melted. Add remaining ingredients and cook until hot and bubbly.
When it was almost done, I also added some chopped endive and leftover artichoke "paste" - the stuff inside the leaves that I didn't feel like dealing with the other day. But peas, spinach leaves, etc. would work also and a way of getting a little more fiber in there.
Very good, and quick!
1 lb elbow macaroni
2 tsps salt
1/2 cup grated cheese (I used mild cheddar)
1/2 cup sour cream
2-3 Tbs mayonnaise
2 6-oz cans tuna fish
fresh chives
1/4 tsp black pepper
additional salt if desired
Boil macaroni in salted water about 10 minutes or until al dente; drain. Return to heat and add cheese. Stir until cheese has melted. Add remaining ingredients and cook until hot and bubbly.
When it was almost done, I also added some chopped endive and leftover artichoke "paste" - the stuff inside the leaves that I didn't feel like dealing with the other day. But peas, spinach leaves, etc. would work also and a way of getting a little more fiber in there.
Very good, and quick!