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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A staple of my Mother-in-Law. So easy, so good. My husband, the Culinary Institute of America graduate, loves this dish. Ingredients:
1 (8 ounce) box elbow macaroni |
2 (10 1/2 ounce) cans tomato soup |
2 cups cheddar cheese, shredded |
4 -6 slices bacon |
fresh cracked pepper |
Directions:
1. Preheat 400.
2. Cook Macaroni according to package. Drain, return to pot.
3. Add soups and cheese. Mix well.
4. Pour and spread into ungreased 9x13 glass pan.
5. Cut bacon strips in half, lay ontop of macaroni.
6. Cover with cracked pepper.
7. Bake 400 degrees for 30-40 minutes or until bacon is desired crispiness.
8. Let stand 5-10 minutes.
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