Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Green Pepper; Chopped |
| ¼ cup | Butter Or Regular Margarine |
| ¼ cup | Unbleached Flour |
| 1 teaspoon | Salt |
| 1 dash | Cayenne Pepper |
| 2 cups | Milk |
| 2 cups | Cheddar; Sharp, Shredded |
| 2 cups | Elbow Macaroni; Cook & Drain |
| 1 cup | Ham; Cubed |
| 6 eaches | Tomato Slices |
Saute the green pepper in the butter, then blend in the flour and seasonings. Gradually add the milk and cook, stirring constantly, until thickened. Add 1½ cups of the Cheddar Cheese and stir until melted. Add the macaroni and ham, blending well, and pour into a 1 ½-quart casserole. Top with the remaining Cheddar Cheese and continue to bake until it melts.