1 lb Sliced bacon
1 small Onion, chopped
2 can (10.75-oz) condensed cheddar cheese soup
1/2 cup Milk
1 tbsp Worcestershire sauce
1 tsp Dry mustard
8 oz Elbow macaroni, cooked and drained -or-
1 package Boxed stuff
1 cup Sharp cheddar cheese (the sharper the better), shredded
2 tbsp Diced pimiento (optional)
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Cook bacon, saving about 1/4 cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Sauté onion in remaining drippings. Add cheese soup, milk, Worcestershire 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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