Ingredients:
8 ounces elbow macaroni, uncooked
2 tablespoons butter or 2 tablespoons margarine
1/4 cup chopped onions
1/4 cup chopped sweet red peppers
2 cups shredded monterey jack pepper cheese ( bell pepper)
10 3/4 ounces cream of celery soup, undiluted
1/2 cup sour cream
1/2-1 tablespoon chili powder
Directions:
Cook macaroni according to package directions; drain.
Rinse cooked pasta with cold water; drain and set aside.
Melt butter in a Dutch oven; add onion and sweet red pepper.
Cook over medium heat, stirring constantly, until vegetables are crisp-tender. Remove from heat.
Stir cheese, soup, and sour cream into Dutch oven.
Stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish.
Sprinkle with chili powder.
Bake at 350 degrees for 30 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.