Veggie Mac and Tuna
Source of Recipe
Recipe Institute
Veggie Mac and Tuna
Makes 6 servings
Ingredients
1-1/2 cups (6 ounces) elbow macaroni
3 tablespoons butter or margarine
1 small onion, chopped
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1/4 cup all-purpose flour
1-3/4 cups milk
8 ounces cubed light pasteurized process cheese product
1/2 teaspoon dried marjoram leaves
1 package (10 ounces) frozen peas
1 can (9 ounces) tuna in water, drained
Slow Cooker Directions
1. Cook macaroni according to package directions until just tender; drain.
2. Melt butter in medium saucepan over medium heat. Add onion and bell peppers. Cook and stir 5 minutes or until tender. Add flour. Stir constantly over medium heat 2 minutes. Stir in milk and bring to a boil. Boil, stirring constantly, until thickened. Reduce heat to low; add cheese and marjoram. Stir until cheese is melted.
3. Combine macaroni, cheese sauce, peas and tuna in slow cooker. Cover and cook on LOW 2-1/2 hours or until bubbly at edge.
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