1 (7 oz.) pkg. elbow macaroni
1 tbsp. butter
1 sm. green pepper, chopped
1 sm. onion, chopped
2 (15 oz.) cans chili with beans
1 (12 oz.) can corn, drained
1 tsp. salt
Dash of pepper
1 c. Cheddar cheese, shredded

Prepare macaroni according to package directions. Drain. In large skillet melt butter; add green pepper and onion. Cook until tender. (Do not brown.) Add chili, corn, salt and pepper. Simmer on low heat 5 minutes. Stir in cooked noodles. Top with shredded cheese. Cover and heat on low for 5 minutes. 6 servings.