Veggie Mac and Tuna

1 1/2 cups (6 oz. ) elbow macaroni, uncooked
3 tbsp. butter or margarine
1 small onion, chopped
1/2 med. red bell pepper, chopped
1/4 cup all-purpose flour
1 3/4 cups milk
8 oz. cubed light pasteurized cheese product
1/2 tsp. dried marjoram leaves
1 pkg. (10 oz. ) frozen peas
1 can (9 oz. ) tuna in water, drained

Cook macaroni according to pkg. directions until just tender; drain. Melt butter in med. saucepan over med. heat. Add onions and bell peppers. Cook and stir 5 min. or until tender. Add flour. Stir constantly over med. heat 2 min. Stir in milk and bring to a boil. Boil, stirring constantly, until thickened. Reduce heat to low; add cheese and marjoram. Stir until cheese is melted.

Combine macaroni, cheese sauce, peas and tuna in slow cooker. Cover and cook on low 2 1/2 hrs. or until bubbly at edge.

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