Recipe by Beth.B
The original recipe came from the Tampa Tribune about 15-20 years ago. I have tweaked it a bit and this is how I make it now.
- 6 slices bacon, cooked and crumbled
- 1⁄2 cup chopped onion, sauteed until tender
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup milk
- 8 ounces elbow macaroni, cooked and drained
- 3 cups shredded cheddar cheese