1 (7 oz.) elbow macaroni (2 c.)
1 tbsp. butter
1 sm. chopped green pepper
1 sm. chopped onion
2 (15 oz.) cans of Hormel chili with beans
1 (12 oz.) can whole corn, drained
1 tsp. seasoned salt
1/8 tsp. pepper
1 c. shredded cheddar cheese

Prepare elbow macaroni according to package directions. Drain. In a large pan, melt butter, add green pepper and onion. Cook until tender (don't brown). Add Hormel chili, corn, seasoned salt and pepper. Simmer on low heat 5 minutes. Stir in cooked macaroni. Top with shredded cheese until melted. Heat on low 4 to 5 minutes. 6 servings.