Macaroni, Bacon and Mushroom Casserole Recipe

Directions:

1. Set oven to 350°F.
2. Butter a 13 x 9-inch baking dish.
3. Cook the macaroni pasta in boiling salted water until firm-tender, about 5 minutes (do not overcook the macaroni) drain, but do not rinse; transfer to a large mixing bowl and set aside.
4. Melt 1/3 cup butter in a heavy medium saucepan, add in the chopped onions, garlic, chopped mushrooms, green bell pepper and dry mustard powder; sauté until veggies are tender and the mushrooms lose their moisture (about 6 minutes).
5. Stir in flour; cook 1 minute.
6. Gradually add in the half and half cream; whisking until slightly thickened (about 3 minutes).
7. Add in the Parmesan cheese and cooked bacon; stir to combine, then season sauce with salt and pepper.
8. Remove from heat and add in the shredded cheddar cheese; stir until completely melted.
9. Pour the sauce over the cooked macaroni in the bowl along with the mushroom soup; mix well using a wooden spoon.
10. Transfer and spread mixture into prepared baking dish.
11. Mix together the breadcrumbs and 1/4 cup Parmesan cheese, then sprinkle over the top.
12. Bake until heated through and golden brown on top (about 20-25 minutes).