Ingredients:
| 3 cups | macaroni | 750 mL |
| 3 tbsp | Gay Lea Butter | 45 mL |
| 1 | clove garlic, minced | 1 |
| 1 | small onion, chopped | 1 |
| 1/4 cup | all-purpose flour | 50 mL |
| 3 cups | Lacteeze 1%, 2% or Skim milk | 750 mL |
| 2 cups | shredded Cheddar cheese | 500 mL |
| 1 | (28 oz/796 mL) can stewed tomatoes, drained | 1 |
| 1 | (10 oz/284 mL) can sliced mushrooms, drained | 1 |
| 1 tsp | salt | 1 mL |
| 1/4 tsp | pepper | 5 mL |
| 1/4 cup | crumbled cooked bacon | 50 mL |
Instructions:
Cook macaroni according to package directions. Drain. Melt butter over medium heat in heavy saucepan. Add garlic and onion and cook until soft. Add flour and cook 1 minute. Whisk in milk. Cook over medium heat, stirring frequently until thickened. Stir in cheese, tomatoes, mushrooms, salt and pepper. Add macaroni and stir to combine. Spoon into serving bowl and top with bacon.Makes 6 servings.
|
