| Ingredients | | | 1 | pk | macaroni, elbow (8 oz) | | | 2 | tablespoon | butter, or margarine | | | 3/4 | cup | onion, chopped | | | 1/2 | cup | green bell pepper, chopped | | | 12 | oz | cheddar cheese spread | | | 1 | cup | cheddar cheese, shredded | | | 4 | teaspoon | hot red pepper sauce, (opt) | | | 1 | | green pepper, rings (opt) | | | 1 | | parsley sprigs, (opt) | | | | | |
Directions:
| 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.
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