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.