1 (7 oz.) pkg. elbow macaroni, 2 c. uncooked
1 tbsp. butter
1 sm. green pepper, chopped
1 sm. onion, chopped
2 (15 oz.) cans chili with beans
1 sm. can whole kernel corn, drained
1 tsp. seasoned salt
1/2 tsp. pepper
Cheddar cheese, shredded

Prepare macaroni and drain. In a large skillet, melt butter, add green pepper and onion. Cook until tender, do not brown. Add chili, corn, salt and pepper. Simmer on low heat 5 minutes. Stir in cooked macaroni, top with shredded cheese. Cover and heat on low 5 minutes. 6 servings.