7 ounces elbow macaroni (2 cups uncooked)
1 tablespoon butter
1 large green pepper, chopped
1 large white onion, chopped
1 can (16 oz) whole kernel corn, drained
2 cans (15 oz) Chili with beans (or Chunky Chili with beans)
1 teaspoon seasoned salt
1/8 teaspoon black pepper
1-1/2 to 2 cups shredded cheddar cheese
Prepare elbow macaroni according to package directions. Do not overcook. Drain, rinse with cold water to stop any further cooking and set aside.
In a large 12 inch skillet, an electric fry pan or a deep, Dutch oven pot, melt butter and saute green pepper and onions. Cook until tender and soft, do not brown. Add the chili, corn, seasoned salt and black pepper. Simmer on low heat for 4 minutes. Stir in the cooked macaroni. Add the cheddar cheese. Cover and simmer for 5 minutes or until the cheese is melted. Serve with a salad. This recipe is even better the next day!