TUNA VEGGIE MACARONI
1 1/4 cups uncooked elbow macaroni
5 oz. Velveeta, cubed
1/2 cup milk
2 cups frozen peas and carrots, thawed
1 can (5 oz.) white water-packed tuna, drained
1/4 tsp. dill weed
Cook macaroni according to package directions; drain. Add cheese and milk; stir until cheese is melted. Stir in the vegetables, tuna and dill; heat through. Makes 3 servings.
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