| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces large pasta shells
- 1/4 cup vegetable oil
- 1 onion, chopped
- 8 ounces sliced cremini mushrooms
- 1 tablespoon chopped fresh thyme
- Freshly ground pepper
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 5-ounce cans tuna packed in water, drained
- 1 cup pimiento cheese spread
- 8 butter crackers, crumbled
Instructions
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
- Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.
Nutrition Facts
| Calories | 760 |
| Total Fat | 36 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 77 milligrams |
| Sodium | 1143 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 3 grams |
| Protein | 40 grams |
| Sugar | 11 grams |
Reviews
Delish. I would just sprinkle a little salt and pepper to taste at the end.
I loved the recipe but I made a couple little modifications. I made the veloute sauce separately so that the dish will have a thicker sauce and substituted 1/2 cup of white wine to 2 cups of chicken stock.