Ingredients

• 1 , 7.25 ounce
• 0.25 cups butter
• 0.25 cups milk
• 1 , 10.5 ounce
• 1 , 5 ounce
• 0.5 cups milk
• 1 cup shredded Cheddar cheese
• 1 tablespoon minced fresh parsley , Optional
• 0.25 cups bread crumbs
• 0.25 cups butter , melted
• 0.5 teaspoons dried dill weed , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to the pot.
3. 3 Stir in 1/4 cup butter, 1/4 cup milk, and the envelope of powdered cheese from the package. Add mushroom soup, tuna, and 1/2 cup milk; stir to combine. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
4. 4 Mix bread crumbs, 1/4 cup melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
5. 5 Bake in the preheated oven until cheese is melted and the top is golden brown, about 20 minutes.

Nutrition per serving