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1/2 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. Parkay margarine
1 lb. Velveeta pasteurized
process cheese spread,
1/2 c. milk
2 c. (7 oz.) elbow macaroni,
cooked and drained
1/2 c. (2 oz.) Kraft grated
Parmesan cheese

Saute vegetables in margarine until tender. Add 3/4
pound process cheese spread and milk; stir over low heat until
process cheese spread is melted. Stir in macaroni. Spoon into
2 quart casserole; sprinkle with Parmesan cheese. Bake at 350 degrees
for 20 minutes. Top with remaining process cheese spread;
continue baking until process cheese spread begins to melt.
Makes 6 servings.
Variation: Cover with four tomato slices before topping
with remaining process cheese spread.

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