1 1/2 cups dry elbow macaroni
3 tbsp butter
1 small onion, chopped
1/2 med size red bell pepper, chopped
1/2 med size green bell pepper, chopped
1/4 cup all-purpose flour
1 3/4 cups milk
8-oz cubed pasteurized process cheese product
1/2 tsp marjoram
1 pkg (10-oz) frozen peas
1 can (9-oz) tuna in water, drained
Cook macaroni according to package directions until just tender; drain.
Melt butter in a medium saucepan over medium heat; add onion and bell peppers. Cook, stirring, 5 minutes or until tender. Stir in the flour and cook, stirring, another 2 minutes. Stir in the milk and bring to a boil. Boil, stirring constantly until thickened. Reduce heat to low; add cheese and marjoram. Stir until the cheese is melted.
In a slow cooker, combine the macaroni, cheese sauce, peas, and tuna. Cover and cook on low setting 2 1/2 hours or until bubbly around the edges.
Yield: 6 servings
1 small onion, chopped
1/2 med size red bell pepper, chopped
1/2 med size green bell pepper, chopped
1/4 cup all-purpose flour
1 3/4 cups milk
8-oz cubed pasteurized process cheese product
1/2 tsp marjoram
1 pkg (10-oz) frozen peas
1 can (9-oz) tuna in water, drained
Cook macaroni according to package directions until just tender; drain.
Melt butter in a medium saucepan over medium heat; add onion and bell peppers. Cook, stirring, 5 minutes or until tender. Stir in the flour and cook, stirring, another 2 minutes. Stir in the milk and bring to a boil. Boil, stirring constantly until thickened. Reduce heat to low; add cheese and marjoram. Stir until the cheese is melted.
In a slow cooker, combine the macaroni, cheese sauce, peas, and tuna. Cover and cook on low setting 2 1/2 hours or until bubbly around the edges.
Yield: 6 servings
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