Lindsay Lewis from Notre Dame School offered this favourite recipe to the Orillia & Area Nutrition Network. You can serve this with tossed salad and French bread. Be sure to have an adult to help when using the stove and draining pasta.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 2 cups macaroni
- 1 can condensed tomato soup
- 1/2 cup milk
- 6 slices lean bacon
- 1 onion chopped
- 1 1/2 cup shredded cheese
In large pot of boiling salted water, cook macaroni until tender but firm, about 8 minutes. Drain and pour into 8-inch (2 L) square glass baking dish; stir in soup and milk. Set aside.
Meanwhile, chop bacon into 1/2-inch (1 cm) pieces: fry in skillet over medium heat until crisp. Transfer bacon to paper towel-lined plate.
Drain off fat from skillet; add onion and cook over medium-low heat until softened, about 5 minutes. Stir into macaroni mixture with bacon and 1 cup (250 mL) of the cheese. Sprinkle remaining cheese over top.
Bake in 375°F (190°C) oven until bubbly and crisp on top, about 45 minutes.