1 (12 oz.) pkg. elbow macaroni
3/4 c. onion, finely chopped
1 lg. green pepper, finely chopped
1/2 c. butter
1 (13 oz.) can evaporated milk
2 tbsp. all-purpose flour
1/4 c. milk
4 c. (16 oz.) sharp Cheddar cheese, shredded, divided
1/8 tsp. pepper
2 tbsp. pimento, chopped, drained
Paprika

Cook macaroni according to package directions, drain. Rinse with warm water and drain again; set aside. Saute onion and green pepper in butter in a large saucepan until tender. Add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened. Add 3 cups of Cheddar, process cheese and pepper; stir until smooth. Stir in macaroni. Pour mixture into a lightly greased 3 quart casserole. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining 1 cup Cheddar cheese, pimento and paprika; bake 5 minutes. Yield: 8 to 10 servings.