A delightful twist on the classic tuna casserole, featuring a creamy and cheesy base with a hint of southwestern flair.
Cook the macaroni in boiling water until al dente, then drain and rinse with cool water.
Rinsing the pasta with cool water stops the cooking process and prevents it from sticking together.
In a mixing bowl, combine the milk, mayonnaise, and melted butter, stirring until smooth.
Ensure the butter is slightly cooled before mixing to prevent curdling.
Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
Greasing the dish makes it easier to serve and clean up later.
Combine the cooked macaroni, creamy base, shredded cheddar cheese, and flaked tuna in the mixing bowl, mixing thoroughly.
Mix gently to avoid breaking the tuna into very small pieces.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Use a spatula to spread the mixture evenly for uniform baking.
Sprinkle the breadcrumbs and paprika evenly over the top.
For extra flavor, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake the casserole in the preheated oven for 30 minutes, until bubbly and golden on top.
Check the casserole at 25 minutes to ensure the topping doesn't overbrown.
Let the casserole cool for a few minutes before serving.
Allowing the casserole to cool slightly helps it set and makes serving easier.
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