Prepare the macaroni in a large saucepan according to the directions on the package. Drain and return to the saucepan to keep warm. Heat the oven to 180ºC . In a small saucepan over medium heat, melt the butter add the onion and chopped green bell pepper and cook for 5 minutes, stirring occasionally, until crisp tender. Remove from the heat; add vegetables to the macaroni in the saucepan along with the cheese spread, shredded cheese and hot red pepper sauce, if desired. Toss until well mixed. Spoon the mixture into a 2.5-quart casserole and bake 30 minutes or until hot and bubbly. Garnish with pepper rings and parsley sprigs if desired. From The Redbook Magazine January 1986