Recipe by mimstrel
This has always been one of my very favorite meals, and remains a hold-out on my menu despite the abundance of processed food involved. Try it. It's kid-friendly. I prefer it with smaller chunks of non-velveeta cheese, tons of parmesan, and less milk, Mom prefers large chunks of velveeta cheese, and less parmesan.
- 1⁄2 lb spaghetti
- 6 ounces canned tuna in water, drained
- 1 1⁄2 cups large cubes Velveeta cheese or 1 1⁄2 cups smoked gouda cheese
- 3 cups milk
- parmesan cheese
Directions See How It's Made
- After cooking and draining spaghetti, turn burner to low heat and return spaghetti to pot on stove. Add milk, drained tuna, and velveeta cheese*. When the cheese is melting, remove from heat and serve with parmesan cheese.
- *smoked gouda results in a much more mild flavor and typically takes longer to melt. You can experiment with other cheeses, but cheddar doesn't seem to work well. When I make single-serving versions, I often use slices of American cheese.