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

In 2 quart saucepan, saute vegetables in butter until tender. Add cheese cubes and milk; stir over low heat until cubes melt. Stir in macaroni. Spoon into 2 quart casserole. Bake at 350 degrees 15 minutes. Sprinkle with Parmesan cheese.