• 3/4 cup elbow macaroni
• 1/2 lb. ground bison
• 1/2 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 3-1/2 cups canned cheddar cheese soup
• 1/2 cup milk
• 1/4 tsp. salt (optional)
• 1/8 tsp. hot pepper sauce
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/8 tsp. paprika
• 1-1/2 tsp. unsalted butter

Preheat oven to 350°F. Cook macaroni in a large pan of boiling water 8 minutes, or until al dente. Drain well. Meanwhile, in a large nonstick skillet, cook ground bison,onion and bell pepper about 5 minutes over medium heat, stirring often to break up meat, until it loses its pink color. Drain off excess fat. In a lightly buttered deep baking dish, combine macaroni and bison. Stir in soup and next 3 ingredients. Sprinkle breadcrumbs, Parmesan cheese, and paprika over top and dot with butter. Bake about 30 minutes until top is browned and casserole is bubbling.

Per serving: calories 590, fat 31.5g, 48% calories from fat, cholesterol 111mg, protein 31.4g, carbohydrates 46.5g, fiber 3.0g, sugar 6.1g, sodium 1853mg, diet points 14.3.

Dietary Exchanges: Milk: 1.0, Vegetable: 0.5, Fruit: 0.0, Bread: 1.6, Lean meat: 3.6, Fat: 3.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Merlot, or White Zinfandel.