Back to Recipes
Bacon Mac and Cheese
SERVINGS: 10
- 1 450g (16-ounce) package elbow macaroni
- 2 300g (10 3/4-ounce) cans Cheddar cheese soup
- 2 340g (12-ounce) cans evaporated milk
- 1/2 cup butter
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground nutmeg
- 6 cups shredded sharp Cheddar cheese
- 1/4 cup HORMEL® Real Bacon Bits, Pieces or Crumble plus 3 tablespoons, divided
- 1.Heat oven to 175°C (350°F).
- 2.Cook pasta according to package directions. Set aside.
- 3.In medium saucepan, combine soup, next 6 ingredients and 1/4 cup bacon pieces. Cook over medium heat, stirring often, until heated through and butter is melted.
- 4.In 22.5x32.5cm (9” x13”) baking dish, spread 1/3 pasta, 1/3 cheese sauce and 1/3 cheese. Repeat with remaining ingredients, ending with cheese.
- 5.Bake 40 minutes. Sprinkle with remaining 3 tablespoons HORMEL® Real Bacon Bits, Pieces or Crumble.
