Ingredients
3
cups uncooked elbow macaroni (about 10 ounces)
2
pounds lean ground beef
1
cup milk
1
teaspoon garlic pepper
2
cans (10 3/4 ounces each) condensed Cheddar cheese soup
1
package (8 ounces) Cheddar cheese cubes
10
strips cooked bacon, chopped
1/2
cup Progresso™ plain bread crumbs
2
tablespoons butter or margarine, melted
Preparation
Heat oven to 350°. Cook and drain macaroni as directed on package.
While macaroni is cooking, cook beef in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain. Stir in macaroni, milk, garlic pepper, soup, cheese cubes and half of the bacon. Spoon into 3-quart casserole.
Bake uncovered 20 minutes. Mix remaining bacon, the bread crumbs and butter; sprinkle over casserole. Bake uncovered 5 minutes.
