Ingredients
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2 cups elbow macaroni, cooked
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6 slices lean bacon, sliced into small pieces
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2 cups button mushrooms, quartered
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4 tablespoons butter
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2 tablespoons flour
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1 teaspoon minced dried garlic
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1 teaspoon mustard powder
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salt & pepper, to taste
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0.5 (250 g) container maclaren's cheese, crumbled
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1 cup panko breadcrumbs
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2 tablespoons butter, melted
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2 tablespoons minced dried onion
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1 (385 ml) can 2% evaporated milk
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1 1/2 cups 1% low-fat milk
Instructions
- Preheat oven to 350 degrees.
- Spray a 3 quart dutch oven, or equivalent with non stick spray and set aside.
- In a medium sized pot, over medium high heat,.
- fry bacon until just crisp.
- Drain on paper towel.
- Set aside.
- Saute the mushrooms in the remaining bacon drippings until tender.
- Remove and set aside.
- Add the butter to the pot and melt.
- Stir in the garlic and onion.
- Add the flour and cook for 1 minute.
- Do not brown.
- Heat the milk in the microwave on high until hot.
- approximately 3 minutes.
- Pour in the milk and whisk smooth.
- Cook until it starts to thicken.
- Add the cheese, mustard powder, salt & pepper to taste.
- Mix until melted.
- Combine the cooked macaroni, bacon, mushrooms and sauce.
- Pour into the prepared casserole dish.
- Toss together the butter and crumbs and sprinkle on top.
- Bake 30 minutes or until bubbling.