8 tbsp. butter
1 (7 oz.) pkg. elbow macaroni
1/2 c. chopped onion
1/2 c. chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. dry mustard
2 c. water
1 tbsp. flour
1 lg. can evaporated milk
2 tbsp. chopped pimento
1/2 lb. shredded sharp Cheddar cheese

Melt butter at simmer temperature in electric fry pan. Add macaroni, onion, green pepper, salt, pepper, oregano and dry mustard. Cook, stirring occasionally at 260 degrees for 7 minutes or until onions become transparent. Add water and bring to a boil. Cover and simmer at 212 degrees for 20 minutes or until macaroni is tender. Sprinkle flour over mixture and blend well. Stir in evaporated milk, pimento and shredded cheese. Cook 5 minutes longer at simmer until cheese has completely melted, stirring occasionally. Serve immediately. Serves 6 to 8.