8 ounces elbow macaroni pasta, cooked 1 tablespoon onion, finely chopped 1 tablespoon green bell pepper 1 can evaporated milk 1 tablespoon celery, finely chopped 6 ounces Cheddar cheese 1 dash black pepper salt, to taste
Add the onion, green pepper and celery to the macaroni; stir. Add one half of the cheese and stir over low heat until melted. Season and stir in evaporated milk. Spoon into a well greased baking pan and sprinkle remaining cheese evenly over the top. Bake in a preheated oven at 350 degrees F for 20 minutes. Let stand for 10 minutes and cut into squares to serve.