Ingredients

Instructions

  1. Cook elbow noodles according to directions.
  2. While the pasta is cooking cut 16 oz block of cheese into small cubes and slice the Velveeta into pieces.
  3. Drain the pasta when done, do not rinse.
  4. Return the pasta to the pot; add butter, milk, cheese cubes and slices to the hot pasta. Mix well until the Velveeta is melted.
  5. The mixture will be soupy and the cubes of cheese will not be melted completely.
  6. Add the peppers and salt and pepper to taste.
  7. Pour in baking dish. Cover with the 8 oz of cheddar that has been shredded.
  8. Bake at 350°F for 35 minutes. Top should be browned and pasta should be set.