4 med. green peppers, cut in half lengthwise
2 c. elbow macaroni, uncooked
1/4 c. butter
1/2 c. chopped carrots
3 tbsp. flour
1 tsp. salt
1 1/2 c. milk
2 c. (8 oz.) shredded Colby or Cheddar cheese
2 c. cubed ham
Vegetable oil
1/4 c. buttered bread crumbs
1/4 c. shredded cheese

In large saucepan bring 3 quarts water to a boil. Add green pepper halves. Cook 3 minutes. Remove peppers, rinse in cold water. Set aside. Prepare Creamettes according to package directions, drain.

In medium saucepan, melt butter. Add carrots. Cook and stir for 1 minute. Stir in flour and salt. Blend in milk. Cook, stirring constantly until thickened and bubbly. Add cheese, stir until melted. Combine macaroni, cheese sauce and ham. Mix well. Lightly oil outer surface of pepper halves. Mound macaroni mixture in pepper halves.

Place in 13 x 9 inch baking dish. Spoon bread crumbs and cheese over macaroni. Bake in 350 degree oven for 20 to 30 minutes until hot. Can be made in casserole without peppers. Serves 4-8.