Easy-peasy to the extreme!
1-1/4 cups uncooked elbow macaroni
5 oz process cheese (Velveeta), cubed
1/2 cup milk
2 cups frozen peas and carrots, thawed
1 can white water-packed tuna, drained
1/2 tsp dill weed
Salt and pepper to taste
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.
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