1 (16 oz.) pkg. elbow macaroni
salt and pepper, to taste
non-stick cooking spray (Pam)
1/2 cup (1 stick) butter (or I cant believe it's not butter), divided
1/2 to 1 chopped green pepper
3 green onions (chop only the green part)
2 eggs (egg whites may be used for special needs diets)
1/2 cup milk
1 or 2 (10 oz. ea.) cans cream of mushroom soup (I use one family size)
1 to 2 cups cheese (cheddar, American or Velveeta type)

Cook and drain macaroni. Put back in pot. Use 1/2 of the butter and mix with macaroni until melted. Spray baking pan. Pour macaroni into large baking pan. Salt and pepper to taste and mix.

Preheat oven to 350°F.

Mix up in large bowl: chopped peppers, green onions, eggs, milk, cream of mushroom soup (1 can for regular, 2 cans for extra creamy) and 1/3 of the cheese until well blended. Add a very small amount of salt and pepper to taste, mix until blended.

Pour macaroni into wet mix. Mix well until all macaroni are coated with the mix. Pour mixture into baking pan.

Bake covered at 350°F for 20 minutes, then remove, stir, and put back in oven for another 10 minutes covered.

Uncover macaroni, sprinkle on remaining cheese and bake for 2-5 minutes uncovered until cheese is melted.

Take out, and allow to stand undisturbed for 5 minutes. Serve and enjoy!

Submitted by: Jamiela Posey