1/4 c. chopped green peppers
1/4 c. chopped onions
2 tbsp. butter
1 lb. Velveeta cheese
1/2 c. milk
2 c. elbow macaroni, cooked and drained (7 oz.)

Saute vegetables in butter. Bake at 350 degrees. Reduce heat to low. Add cheese and milk, stir until cheese is melted. Stir in macaroni. Pour into 2 quart casserole dish. Bake at 350 degrees for 15 minutes. Serves 6.