2 ¼ cups uncooked macaroni noodles
1/3 (heaping) cup very finely chopped green bell pepper
1/3 (heaping) cup + 2 Tbsp very finely chopped onion
3 cups Evaporated Milk
½ tsp salt
½ tsp pepper
5 cups cubed Velveeta Cheese
Cook and drain macaroni noodles; combine all ingredients in slow cooker. Cover and cook on High for 1 -1 ½ hours, stirring occasionally.
For easier clean-up, remove macaroni from slow cooker before it cools.