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Gluten Free: No
Serving Size: 10 Portions
Total Time: 60 Minutes
Meal Occasion: Lunch, Dinner, Side Dish
Level of Difficulty: Easy
Serving Size: 10 Portions
Total Time: 60 Minutes
Meal Occasion: Lunch, Dinner, Side Dish
Level of Difficulty: Easy
Ingredients
- 1 (16-ounce) package elbow macaroni
- 2 (10¾-ounce) cans Cheddar cheese soup
- 2 (12-ounce) cans evaporated milk
- ½ cup butter
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- ½ teaspoon onion powder
- ½ teaspoon ground nutmeg
- 6 cups shredded sharp Cheddar cheese
- 1/2 cup HORMEL® Real Bacon Pieces plus 3 tablespoons, divided
Directions
- Heat oven to 350°F.
- Cook pasta according to package directions. Set aside.
- In medium saucepan, combine soup, next 6 ingredients and 1/2 cup bacon pieces. Cook over medium heat, stirring often, until heated through and butter is melted.
- In 9-x 13-inch baking dish, spread ⅓ pasta, ⅓ cheese sauce and ⅓ cheese. Repeat with remaining ingredients, ending with cheese.
- Bake 40 minutes. Sprinkle with remaining 3 tablespoons bacon pieces.
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