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 |
| ¼ | 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 ¼ 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.