
I found this Bacon Macaroni Casserole recipe in a newspaper dating back to 1995 – Mum had it stashed in her filing cabinet. Sounds divine!
Method
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Cook the macaroni according to the instructions and drain well.
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In a saucepan combine the tin of evaporated milk, 1/2 cup water, soup, grated cheese and mustard.
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Cook over medium heat until smooth and heated through.
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Chop the bacon into small bite sized pieces and fry until cooked well and starting to crisp.
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Mix together the macaroni, soupy mixture and the bacon and pour into a casserole dish.
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Bake at 180 degrees for 20 minutes and serve hot and bubbling
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This recipe is not suitable to be frozen.
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Can be kept in the fridge covered for up to three days.
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Add lots of grated vegies to make a healthier version.