Categories: Pasta, Side dish 
      Yield: 6 servings 
  
      1 pk Elbow Macaroni (8 oz) 
      2 tb Butter Or Regular Margarine 
    3/4 c  Chopped Onion 
    1/2 c  Chopped Green Bell Pepper 
     12 oz Cheddar Cheese Spread 
      1 c  Shredded Cheddar Cheese 
    1/4 ts Hot Red Pepper Sauce, (opt) 
           Green Pepper Rings, (opt) 
           Parsley Sprigs, (opt) 
  
  Prepare the macaroni in a large saucepan according to the directions on the 
  package.  Drain and return to the saucepan to keep warm. 
   
  Heat the oven to 350 degrees F. 
   
  In a small saucepan over medium heat, melt the butter add the onion and 
  chopped green bell pepper and cook for 5 minutes, stirring occasionally, 
  until crisp tender. Remove from the heat; add vegetables to the macaroni in 
  the saucepan along with the cheese spread, shredded cheese and hot red 
  pepper sauce, if desired. Toss until well mixed. 
   
  Spoon the mixture into a 2 1/2-quart casserole and bake 30 minutes or until 
  hot and bubbly. Garnish with pepper rings and parsley sprigs if desired. 
   
  From The Redbook Magazine January 1986