4Bacon Rashersor ham or chorizo or cooked sausage - whatever you like
Nutrition Information
Qty per 313g serve
Qty per 100g
Energy
411.92368421053kcalcal
131.73759029391kcalcal
Protein
14.145gg
4.5237219566017gg
Fat (total)
14.7975gg
4.7323984201353gg
- saturated
7.25gg
2.3186273725954gg
Carbohydrate
54.634166666667gg
17.472589560314gg
- sugars
10.7gg
3.4219741912788gg
Dietary Fibre
1.4989912280702gg
0.47939339209434gg
Sodium
702.90342105263mgmg
224.79601549567mgmg
Nutritional information does not include the following ingredients: Cheese
Please Note - Nutritional information is provided as a guide only and may not be accurate.
I found this BaconMacaroniCasserole recipe in a newspaper dating back to 1995 – Mum had it stashed in her filing cabinet. Sounds divine!
Method
Cook the macaroni according to the instructions and drain well.
In a saucepan combine the tin of evaporated milk, 1/2 cup water, soup, grated cheese and mustard.
Cook over medium heat until smooth and heated through.
Chop the bacon into small bite sized pieces and fry until cooked well and starting to crisp.
Mix together the macaroni, soupy mixture and the bacon and pour into a casserole dish.
Bake at 180 degrees for 20 minutes and serve hot and bubbling
This recipe is not suitable to be frozen.
Can be kept in the fridge covered for up to three days.
Add lots of grated vegies to make a healthier version.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
