1/2 c. butter
2 c. elbow macaroni
1/4 c. minced onion
2 tbsp. minced green pepper
1 tsp. salt
1/4 tsp. dry mustard
2 c. water
2 c. shredded cheddar cheese
10 med. pimiento stuffed olives, sliced

1. In 10" skillet over medium heat in hot butter, cook the uncooked macaroni and next 4 ingredients for 5 minutes, stirring frequently.

2. Stir in water; heat to boiling. Reduce heat to low; cover; simmer 10 to 15 minutes until macaroni is tender, stirring occasionally.

3. Remove from heat, stir in cheese and olives until cheese is melted.