1/4 c. butter
1 lb. ground beef
1 (7 oz.) pkg. elbow macaroni
1 med. onion, chopped
1 clove garlic, minced
1/2 c. green pepper, chopped
1 tsp. salt
1 1/2 tsp. seasoned salt
1/4 tsp. pepper
1 tsp. oregano
2 c. water
1 tbsp. all-purpose flour
1 (13 oz.) can evaporated milk (1 2/3 c.)
2 tbsp. pimiento, chopped (optional)
1/3 c. Parmesan cheese
Pimiento strips for garnish, if desired

Melt butter at simmer temperature in electric skillet. Add ground beef, uncooked macaroni, onion, garlic, green pepper, salt, seasoned salt, pepper and oregano. Increase skillet temperature to 360 degrees. Cook, stirring occasionally, until meat is browned and onion transparent. Stir in water; bring mixture to a boil. Cover; reduce heat to 212 degrees and simmer for 20 minutes or until macaroni is tender. Sprinkle flour evenly over top of mixture and blend in smoothly. Stir in evaporated milk, chopped pimiento and Parmesan cheese. Cook additional 5 minutes at simmer setting, stirring occasionally. Garnish with pimiento strips if desired. Yields: 6 - 8 servings. Kids really like it.