Yield: 8 Servings
|1 pounds||Sliced bacon|
|1 small||Onion; chopped|
|2 cans||(10.75-oz) condensed cheddar cheese soup|
|1 tablespoon||Worcestershire sauce|
|1 teaspoon||Dry mustard|
|8 ounces||Elbow macaroni; cooked and drained -or-|
|1 pack||Boxed stuff|
|1 cup||Sharp cheddar cheese (the sharper the better); shredded|
|2 tablespoons||Diced pimiento (optional)|
submitted by: sgjg6566@... (Julie, Michigan, USA) This is another twist on Macaroni and cheese--my kids love it! 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!! DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
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