Nonstick cooking spray
12 ounces dried macaroni pasta
¼ cup butter
½ cup flour
2 cups whole milk
1 cup sour cream
½ cup cream cheese
1 medium yellow onion, small diced
1 teaspoon garlic powder
½ cup diced celery
½ cup chopped button mushrooms
1 cup sliced (¼ inch) green onions
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
2 (5-ounce) cans of light tuna in water, drained
1 cup breadcrumbs
1 tablespoon melted butter
Preheat oven to 350 degrees Fahrenheit.
Spray the inside of a 3-quart casserole dish with nonstick cooking spray.
Cook pasta according to package directions.
In a small saucepan, on medium-low heat, melt ¼ cup butter and whisk in flour. Cook for 5 minutes. Gradually whisk in milk until sauce starts to thicken.
Place cooked macaroni into casserole dish.
In a large mixing bowl, combine thickened milk, sour cream, cream cheese, onion, garlic powder, celery, mushrooms, green onions, salt, pepper, paprika and tuna. Mix well.
Add mixture to macaroni and mix together.
In a small mixing bowl, toss breadcrumbs and 1 tablespoon melted butter. Sprinkle breadcrumbs over top.
Bake for 45 minutes or until bubbly.
Cool for 10 minutes before serving.
Pro Tip #1: Add a cup of shredded cheddar cheese to the mixture to make this dish extra creamy and delicious.
Pro Tip #2: Use a can of cream of celery soup in place of the milk, flour and butter in step 4.