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Ingredientes
- 1 (8 ounce) pkg. elbow macaroni
- 1 (14 1/2 ounce) can evaporated lowfat milk
- 1/2 c. water
- 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1 can mushroom stems & pcs
- 1/2 pound Kraft Velveeta cheese, cubed
- 2 T grated Parmesan cheese
- 1 teaspoon prepared mustard
- 1/2 - 3/4 pound bacon
Direcciones
- Cook macaroni according to package directions; drain. Put together lowfat milk, water, soup, cheeses and mustard in medium sized pan. Cook bacon, remove 4 strips when partially cooked, for garnish. Cook remaining bacon till crisp, drain, crumble bacon and cheese sauce. Put into buttered 2 qt casserole dish. Top with reserved bacon. Bake in 350 degree oven for 25 to 30 min or possibly till bacon is crisp. Garnish with parsley if you like. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 300 | |
| Calories from Fat 170 | 57% |
| Total Fat 19.01g | 24% |
| Saturated Fat 8.14g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 687mg | 29% |
| Potassium 264mg | 8% |
| Total Carbs 20.94g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.5g | 4% |
| Protein 10.94g | 18% |
