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Veggie Mac and Tuna


Veggie Mac and Tuna

Veggie Mac and Tuna

Yield

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

Preparation

  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. Cook and stir 2 minutes over medium heat. Stir in milk. 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.

Nutritional Information

Protein 29 g
Fiber 3 g
Carbohydrate 38 g
Cholesterol 69 mg
Total Fat 20 g
Calories 446
Sodium 821 mg

Dietary Exchange

Fat 2-1/2
Meat 3
Vegetable 1
Starch 2

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