1 lb. box elbow macaroni
1 c. leftover ham in julienne strips
1 green pepper, cut up
1 can (16 oz.) tomatoes
1 lb. sharp Cheddar cheese, shredded
1/2-1 c. milk
Bread crumbs
Salt & pepper
2-3 pats butter

Cook and drain macaroni. Season with salt and pepper. Put in 13 x 9 inch pan. Add milk, ham, pepper and 8 ounce cheese; mix. Chop up canned tomatoes and add along with liquid to mixture. Stir together. Sprinkle bread crumbs over top. Add rest of shredded cheese over mixture. Cut pats of butter on top. Bake at 325 degrees for 45 minutes.