1/2 c. chopped red and green peppers
1/4 c. chopped onion
2 tbsp. butter
1 lb. Velveeta cheese, cubed
1/2 c. milk
2 c. (7 oz.) elbow macaroni, cooked and drained

Preheat oven to 350°F. Sauté vegetables in butter until tender. Reduce heat to low; add process cheese spread and milk, stirring until process cheese spread is melted. Stir in macaroni; spoon into 2-quart casserole.

Bake 15 minutes. Sprinkle with Parmesan cheese, if desired.

Makes 6 servings.