|8||ounces||pasta, elbow macaroni||dry weight, cooked as per package directions, drained|
|2||tablespoons||sweet bell pepper||green, finely chopped*|
|1||x||black pepper||to taste*|
|12||ounces||evaporated milk||one can|
Preheat oven to 350 degrees F.
Cook the macaroni according to the package directions or one to two minutes short of being done. Drain.
Add the onion, green pepper and celery to the pot. Add the macaroni back to the pot, stir to combine over low heat.
Add 1/2 the cheese, mix in until melted, one or two minutes.
Stir in the evaporated milk. Season with salt and black pepper to taste.
Grease an 8 inch square baking dish. Transfer the macaroni cheese mixture to the baking dish and sprinkle with the remaining cheese.
Bake for 20 minutes in the preheated oven .
Remove and let stand for 10 minutes before serving.
First published: 1996-01-27 last updated: 2014-03-11
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