1/2 c  Green Pepper; Chopped
1/4 c  Butter Or Regular Margarine
1/4 c  Unbleached Flour
1 ts Salt
1 ds Cayenne Pepper
2 c  Milk
2 c  Cheddar; Sharp, Shredded
2 c  Elbow Macaroni; Cook & Drain
1 c  Ham; Cubed
6    Tomato Slices

Saute the green pepper in the butter, then blend in the flour and
seasonings. Gradually add the milk and cook, stirring constantly, until
thickened. Add 1 1/2 cups of the Cheddar Cheese and stir until melted. Add
the macaroni and ham, blending well, and pour into a 1 1/2-quart casserole.
Top with the remaining Cheddar Cheese and continue to bake until it melts.