Title: Bacon & Cheese Macaroni Bake
Categories: Pasta
Yield: 4 Servings
| 1 | lb | Sliced bacon |
| 1 | sm | Onion, chopped |
| 2 | cn | Condensed (10 3/4 ounce) |
| | | Cheddar cheese soup |
| 1/2 | c | Milk |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dry mustard |
| 8 | oz | Elbow macaroni, cooked and |
| | | Drained OR 1 package of the |
| | | Boxed stuff |
| 1 | c | Sharp Cheddar cheese (the |
| | | Sharper the better), |
| | | Shredded |
| 2 | tb | Diced pimiento (optional) |
Cook bacon, saving about 1/4 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!!