Ingredients:

1 Package Kraft Mac and Cheese
1 Small Can Campbell’s Cream of Brocolli Soup
1 Can Tuna (Solid White Albacore)
1 Medium Package Cheese (Mexican Blend Preferable)
Yellow Mustard
Salt
Black Pepper
Garlic Powder
Onion Powder
Butter
Herbs de Province
Milk

1. Fill a pot of water and put on stove on a medium to high heat. When you see the water boil, put a teaspoon of salt into the water (this works for all pasta dishes, helps prevent it from sticking to each other). Pour your box of Macaroni and Cheese into the water and let it cook for 13 minutes.

2. After filtering the noodles, pour the package of cheese onto the noodles. Pour 4 Tbsp of melted butter and 1/2 Cup of Milk. This may make the noodles seem watery. To combat this, add half the package of Mexican Blend Cheese into the noodles, along with a snall dash of Pepper, Garlic Powder, Onion Powder and Herbs De Province. (Now for my secret ingredient, add 1 Tbsp of Yellow Mustard. You wont be able to taste it if you hate mustard, but it makes the dish sing!)

3. While your Mac and Cheese is getting ready, heat up the Cream of Brocolli Soup until you start to see it bubble slightly. We dont want this to curdle, just to be hot enough to bake. When you see this, mix the soup and your can of Solid White Albacore Tuna in with the Macaroni.

4. Pour the entirety of the mix into a casserole dish. Take the second half of the Mexican Blend Cheese and sprinkle it evenly across the top of the dish. Place it in the oven for about 10 min at 350 degrees, and you will have magic in your mouth!