Recipe

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• 3/4 finely chopped onion
• 3/4 finely chopped green bell pepper
• 3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked )
• 1 tbsp all-purpose flour
• 1/2 tsp dry mustard
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/8 tsp fresh ground red pepper
• 1 1/2 cups 1% low-fat milk
• 1 cup shredded cheddar cheese
• 2 oz processed cheese ( velveeta)
• 1 (2 oz) jar diced pimentos, drained

• 1 Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; saute 5 minutes or until tender.
• 2 Place onion mixture and macaroni in a 3-quart electric slow cooker coated with cooking spray.
• 3 Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended.
• 4 Add milk mixture, cheeses, and pimiento to slow cooker; stir well.
• 5 Cover with lid; cook on high-heat setting 1 1/2 hours or until thick and creamy, stirring after 1 hour.