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7 ounces uncooked elbow macaroni
2 tablespoons margarine or butter
3/4 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup finely chopped red bell pepper
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups milk
1 can (6 ounces) albacore tuna in water, drained
1/2 cup grated parmesan cheese, divided
Fresh dill sprigs (optional)
Preheat oven to 375 degrees. Spray 8-inch square baking dish with nonstick cooking spray.
Cook pasta according to package directions until al dente. Drain and set aside
Mean while, melt margarine in large deep skillet over medium heat. Add onion; cook and stir 3 minutes. Add celery and bell pepper; cook and stir 3 minutes. Sprinkle flour, salt and white pepper over vegetables; cook and stir 1 minute. Gradually stir in milk; cook and stir until thickened. Remove from heat.
Add pasta, tuna and 1/4 cup cheese to skillet; stir until pasta is well coated. Pour tuna mixture into prepared dish; sprinkle evenly with remaining 1/4 cup cheese.
Bake, uncovered, 20 to 25 minutes or until hot and bubbly. Garnish with fresh dill sprigs. Makes 4 servings.