1/2 c. chopped red or green peppers
1/4 c. chopped onion
2 tbsp. butter
1 lb. Velveeta cheese, cubed
1/2 c. milk
2 c. (7 oz.) elbow macaroni, cooked & drained

Preheat oven to 350 degrees. Saute vegetables in butter until tender. Reduce heat to low. Add cheese and milk, stirring until cheese is melted. Stir in cooked macaroni and spoon into 2 quart casserole dish. Bake, covered for 15 minutes. If desired may sprinkle with grated Parmesan cheese and crumbled bacon pieces. Serves 6.