3 cups cooked elbow macaroni
1 tablespoon butter, melted
2 cups evaporated milk
3 cups shredded sharp process cheese or American cheese
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper

Toss macaroni with butter or margarine. Add remaining ingredients. Pour into lightly greased slow cooker. Cover and cook on High 2 to 3 hours, stirring once or twice.
Serves 4.