Mexican Macaroni and Cheese

2 cups uncooked radiatore (nugget) pasta (6 oz)

1/4 cup sliced ripe olives

1/2 cup milk or half and half

1/2 tsp salt

1 small red bell pepper, chopped

1 can (4 oz) chopped green chiles, drained

2 oz velveeta, cubed

Cook and drain pasta as directed on pkg.  Stir remaining ingredients into pasta.  Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Serves 4