2 tbsp. butter
3 tbsp. all purpose flour
2 c. milk
1/2 c. picante sauce
3/4 tsp. ground cumin
1/2 tsp. salt
2 c. shredded sharp cheddar cheese (8 oz.)
1/2 lb. elbow macaroni, cooked and drained (2 c. uncooked)
1/2 c. chopped green pepper (optional)

Melt butter in 2 quart saucepan over medium heat. Stir in flour, cooking until mixture is smooth and bubbly. Remove from heat; gradually add milk. Stir in picante sauce, cumin and salt. Bring sauce to a boil over medium heat, stirring constantly until sauce thickens. Boil and stir 1 minute.

Remove from heat; add 1 3/4 cups of the cheese and green pepper, stirring until cheese melts. Add macaroni to cheese sauce; mix well. Pour into a greased 1 1/2 quart baking dish; top with remaining 1/4 cup cheese. Cover and bake at 350 degrees for 15 minutes; uncover and continue baking 5 minutes. Serve with additional picante sauce. Makes 4-6 main dish servings.