Source:

Michelle Leiby

Serves/Makes:5

Ingredients

• 1 lb (.5 kg). elbow macaroni
• 1 lb (.5 kg). bacon
• 1/2 lb (.2 kg). American cheese
• 1 can tomato soup
• 1 tbsp (15 ml). oil
• 1 soup can of milk

Preparation

• Fry bacon into crispy (not burnt) pieces; drain on a napkin.
• Boil water.
• Add oil and macaroni and cook until done.
• In medium sauce pan, add tomato soup, milk, and cheese, and stir until thick. Do not boil. Keep at least 6 or 7 pieces of cheese for the top of the casserole.
• Once macaroni is done, drain well and put into a 9 by 13 inch pan.
• Break up bacon into pieces and mix into the macaroni.
• Add the soup mixture and stir, making sure the macaroni is even in the pan and the soup is evenly distributed.
• Lay remaining pieces of cheese over macaroni.
• Bake at 350 degrees (175 C.) for about 10 to 15 minutes, or until the cheese is completely melted over the top.
• Let sit for about 10 minutes to set.
• Serve with a salad.

Comments

My Grandmother introduced this to me almost 25 years ago and I've shared it with many friends. My entire family makes this recipe and we all love it!!!