Here an economical supper dish is made just that bit special, with the use of herbs and spices, and the judicious addition of green pepper.

1 1/2 c. elbow macaroni
3 1/2 tbsp. butter
3/4 c. chopped onion
1/4 c. finely chopped green pepper
1 lb. ground chuck or round
1 tsp. dried basil
1 tsp. dried oregano
1/2 c. drained canned tomatoes
3 tbsp. flour
2 c. milk
10 oz. Cheddar cheese, cubed (about 2 c.)
1/4 tsp. grated nutmeg
Salt & pepper
Cayenne
Grated Parmesan cheese

1. Preheat the oven to 450 degrees.

2. Drop the macaroni into boiling salted water and simmer until barely tender. Do not overcook. Drain and rinse under cold running water. Drain again and set aside.

3. Heat 1 1/2 tablespoons butter in a skillet and add the onion and green pepper. Cook, stirring, until the onion is wilted. Add the beef and cook, stirring, until it loses its red color. If there is an accumulation of liquid fat in the skillet, drain it off. Add the basil, oregano and tomatoes. Stir to blend and cook for 3 minutes.

4. Heat the remaining butter in a saucepan and stir in the flour with a wire whisk. Gradually add the milk, stirring vigorously with the whisk. Cook, stirring, about 5 minutes. Remove from the heat and stir in the Cheddar cheese until melted. Add the nutmeg and salt, pepper and cayenne to taste.

5. Spoon the macaroni into a baking dish (a dish measuring 10 x 7 x 2 1/2 inch is ideal). Spoon the meat mixture over the macaroni and pour the cheese sauce over all. Sprinkle the top with Parmesan cheese.

6. Bake for 30 minutes or until hot and bubbling throughout. Run under the broiler briefly to glaze the top. 4-6 servings.