Yield: 4 Servings.
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 2 cups | (8 oz.) elbow macaroni; uncooked |
| ¾ pounds | (12 oz.) VELVEETA Process Cheese Spread; cut up |
| 1 cup | (half of 16 oz. package) frozen vegetable blend |
| 1 can | (6-1/8 oz.) tuna; drained and flaked |
| 2 tablespoons | Milk |
Source: Kraft Creative Kitchens BRING water to a boil in saucepan; stir in macaroni. Reduce heat to medium-low; cover with tight-fitting lid. Simmer 8 to 10 minutes or until macaroni is tender.
ADD Velveeta, vegetables, tuna and milk. Stir until Velveeta is melted and mixture is thoroughly heated.
Prep time: 5 minutes. Cooking time: 15 minutes.
NOTE: I use a blend of peas, baby carrots and pearl onions. If using tuna packed in water, drain and add enough water to the reserved liquid to make 2 cups total liquid. This imparts a stronger tuna flavor to the finished dish.
Posted to TNT Recipes Digest, Vol 01, Nr 975 by "Michael G. Sooter" <msooter@...> on Jan 30, 1998