1/2 c. chopped red and green peppers
1/2 c. chopped onion
2 tbsp. butter
1 lb. Velveeta process cheese spread, cubed
1/2 c. milk
2 c. (7 oz.) elbow macaroni, cooked, drained

In 2 quart saucepan, saute vegetables in butter until tender. Add Velveeta cubes and milk; stir over low heat until cubes melt. Stir in macaroni. Spoon into 2 quart casserole. Bake at 350 degrees 15 minutes. Sprinkle with Parmesan cheese, if desired. 6 servings.

MICROWAVE: Microwave vegetables and butter in 2 1/2 quart bowl on High 2 to 2 1/2 minutes or until tender. Stir in Velveeta cubes and milk; microwave on High 3 to 4 minutes or until cubes melt, stirring every 2 minutes. Add macaroni; toss lightly.