Bacon & cheese macaroni bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sliced bacon |
| 1 | small | Onion, chopped |
| 2 | cans | Condensed (10 3/4 ounce) |
| Cheddar cheese soup | ||
| ½ | cup | Milk |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Dry mustard |
| 8 | ounces | Elbow macaroni, cooked and |
| Drained OR 1 package of the | ||
| Boxed stuff | ||
| 1 | cup | Sharp Cheddar cheese (the |
| Sharper the better), | ||
| Shredded | ||
| 2 | tablespoons | Diced pimiento (optional) |
Directions
Cook bacon, saving about ¼ cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Saute onion in remaining drippings. Add cheese soup, milk, Wrocestershire sauce and mustard; mix well and heat through. Stir in the bacon, macaroni, shredded cheese and pimiento. Place in casserole dish (I use 3 quart). Top with remaining strips of bacon. Bake in a 375 degree oven for 25 minutes. Enjoy!!
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