Cook the macaroni until tender, then drain. When cool to the touch, transfer to a resealable bag or container and store in the fridge for 3-5 days.

Make the sauce, following steps 3-5. Add the tuna and toss to coat. Once it has cooled to room temperature, transfer the sauce to a resealable container and store in the fridge for 3 days, the freezer for up to a week.

Mix the panko and parmesan cheese together and store in a resealable bag or container.

If frozen, thaw in the fridge overnight.

Preheat the oven to 400*F.

In a 9x13” casserole dish, combine the sauce and tuna mixture with the boiled macaroni until thoroughly mixed.

Top with the panko and parmesan mixture.

Add the French Fried onions.

Bake 10-12 minutes until the topping has begun to brown.

Heat a large pot of salted water until boiling, then add the elbow macaroni and cook until tender.

Drain and set aside.

In a large saute pan over medium heat, melt the butter.

Add in the flour and stir until smooth. Let cook, stirring often, until the color starts to brown.

Slowly pour in the chicken broth and cream, stirring often, until all lumps are gone.

Add the tuna and drained macaroni and toss to coat with the sauce.

Pour the mixture into a 9x13” casserole dish and preheat the oven to 400*F.

In a small bowl, combine the panko and parmesan cheese.

Spread the mixture evenly over the top of the tuna mixture.

Top evenly with French Fried onions.

Bake 10-12 minutes or until the topping has begun to brown.