One Pot Cheesy Tuna Mac

for four 

• 2 cups low-sodium vegetable or chicken broth
• 2 cups uncooked elbow macaroni pasta
• 1 12 oz. can nonfat evaporated skim milk
• 2 tbsp. butter, unsalted
• 1 tsp. garlic salt
• 1 tsp. Dijon mustard
• ½ tsp. paprika
• ½ tsp. onion powder (optional)
• 1 ½ cups shredded cheddar cheese
• 1 cup of frozen peas (approximately a 10 oz bag)
• 2-5 oz. cans tuna, no added salt in water, (drained)

1.  Add the broth, milk, peas, butter, and spices to a Dutch oven or a large pot.
2. Stir and bring to a boil. Once the mixture boils, add the pasta.
3.  Cook for about 10 minutes, stirring to prevent boiling over and sticking.
4.  Once the pasta is al dente and the liquid is nearly absorbed, remove from the heat.
5.  Quickly add the cheese and drained tuna. 
6. Gently mix to incorporate and cover to help further melt the cheese.
7.  Serve immediately.