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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I usually make this and put it in my crock pot on warm to take to potlucks. Ingredients:
1 lb elbow macaroni |
1/2 cup butter, diced |
1 (14 ounce) can evaporated milk |
4 cups extra-sharp cheddar cheese |
1/2 teaspoon garlic powder |
1 teaspoon dried basil |
1 tablespoon dijon mustard |
5 slices cooked bacon, chopped |
Directions:
1. Boil macaroni until al dente and drain.
2. Stir in butter while pasta is still hot and let the butter begin to melt.
3. Stir in evaporate milk and stir in cheese one cup at a time until well blended.
4. Add garlic powder, basil and mustard. Stir to blend.
5. Sprinkle chopped bacon on top and serve.
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