Ingredients

• 12 ounces egg noodles (2 boxes macaroni 8 oz. each)
• 1 tablespoon extra virgin olive oil
• 3-4 cloves garlic pressed
• 1 cup bell pepper chopped, any color
• 1 large onion diced
• 1/2 cup butter salted
• 1/3 all-purpose flour
• 4 cups whole milk
• 8 ounces cream cheese
• 6 cans tuna chunk albacore in water, drained
• 2 bags peas
• salt & pepper to taste
• 8-16 ounces cheddar cheese white, grated in food processor
• 4-8 ounces pepper jack cheese

Directions

Instructions

• Bring a large pot of salted water to a boil and add the egg noodles. Cook until al dente, about 6 minutes.

  12 ounces egg noodles

• Add the olive oil, onion, garlic, and peppers to a large skillet and cook until fragrant and tender (about 5 minutes). Once cooked, remove veggies from the pan and set them aside.

  1 tablespoon extra virgin olive oil,1 cup bell pepper,1 large onion,2 cloves garlic

• Oven medium-low heat, in the same pan, add butter and flour. Stir until butter is melted into the flour to form a paste. Slowly add the milk and stir to combine.

• Add in the cream cheese, and continue to whisk it into the mixture until it is melted, and no longer lumpy. The mixture will be thick and velvety.

• Once creamy, add in the noodles, drained tuna, peas, and precooked veggies. Season mixture with salt and pepper to taste.

• Transfer mixture into the greased casserole dish. Top with shredded cheese.

• Bake uncovered for 375°F. for 20 minutes. Serve warm! Enjoy