Cheddar Mac & Cheese Soup

1 small onion, diced

¼ cup red pepper, diced

3 tablespoons butter

3 tablespoons flour

1½ cups chicken stock

1½ cups cream or half and half

1-1½ cups cheddar cheese, or any cheese you have

¼ cup green onion, sliced

Salt and pepper to taste

Dash of cayenne pepper

4 ounces elbow macaroni, cooked and cooled

In a saucepan over medium-high heat, saute onion and red pepper in butter until vegetables are soft, about 5 minutes. Stir in flour, cook and stir for about 1 minute. Add the stock and cream and simmer until slightly thickened, 10-15 minutes.Add cheese and stir until melted. Add green onions, salt, pepper and cayenne. Stir in the cooked noodles before serving.Serves six.Cook#146;s note: You can use the noodles from the box of Kraft macaroni and cheese. Add the cheese mix to the soup for more cheesy flavor.