Bacon Macaroni Casserole

Bacon Macaroni Casserole


Servings 4
Time Needed Prep
Ingredients 6
Difficulty Easy

Rating (click to rate)

3.9 based on 19 ratings.


  • 250 g Macaroni Noodles
  • 1 Can Evaporated Milk
  • 1 Can Cream Of Mushroom Soup (or Cream of Chicken)
  • 200 g Cheese grated
  • 1 tsp Mustard or 1/2 teaspoon mustard powder
  • 4 Bacon Rashers or ham or chorizo or cooked sausage - whatever you like

Nutrition Information

Qty per
313g serve
Qty per
Energy 411.92368421053kcalcal 131.73759029391kcalcal
Protein 14.145gg 4.5237219566017gg
Fat (total) 14.7975gg 4.7323984201353gg
 - saturated 7.25gg 2.3186273725954gg
Carbohydrate 54.634166666667gg 17.472589560314gg
 - sugars 10.7gg 3.4219741912788gg
Dietary Fibre 1.4989912280702gg 0.47939339209434gg
Sodium 702.90342105263mgmg 224.79601549567mgmg

Nutritional information does not include the following ingredients: Cheese

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I found this Bacon Macaroni Casserole recipe in a newspaper dating back to 1995 – Mum had it stashed in her filing cabinet. Sounds divine!


  1. Cook the macaroni according to the instructions and drain well.

  2. In a saucepan combine the tin of evaporated milk, 1/2 cup water, soup, grated cheese and mustard.

  3. Cook over medium heat until smooth and heated through.

  4. Chop the bacon into small bite sized pieces and fry until cooked well and starting to crisp.

  5. Mix together the macaroni, soupy mixture and the bacon and pour into a casserole dish.

  6. Bake at 180 degrees for 20 minutes and serve hot and bubbling

  7. This recipe is not suitable to be frozen.

  8. Can be kept in the fridge covered for up to three days.

  9. Add lots of grated vegies to make a healthier version.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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