2 c. uncooked macaroni (elbow or sm. shells)
1 tbsp. butter
1 sm. green pepper, chopped
2 (15 oz.) cans chili with beans (not chili beans)
1 (12 oz.) can whole kernel corn
1 c. cheese, shredded
1 tsp. salt
1 sm. onion, chopped
1/4 tsp. pepper

Cook macaroni until tender, 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 for 5 to 8 minutes. Stir in hot macaroni. Top with grated cheese (do not stir). Cover and simmer 5 minutes more and serve.