Ingredients:
1 (500 g) boxes small elbow macaroni ( uncooked)
1/3 cup butter
1 lb fresh mushrooms, coarsely chopped
1 small onions, chopped
2 tablespoons fresh minced garlic ( or to taste)
1 small green bell peppers, seeded and finely chopped
2 1/2 tablespoons flour
2 teaspoons mustard powder
seasoning salt ( can use white salt)
pepper
1 1/2 cups half-and-half cream ( or use 18% cream)
1/3 cup grated parmesan cheese
3 1/2 cups old cheddar cheese, grated
10 slices bacon, cooked and finely chopped ( can use more or less)
1 (10 ounce) cans cream of mushroom soup ( undiluted)
2 cups breadcrumbs
1/4 cup grated parmesan cheese
Directions:
Set oven to 350 F.
Butter a 13 x 9-inch baking dish.
Cook the macaroni pasta in boiling salted water until firm-tender, about 5 minutes (do not overcook the macaroni) drain, but do not rinse; transfer to a large mixing bowl and set aside.
Melt 1/3 cup butter in a heavy medium saucepan, add in the chopped onions, garlic, chopped mushrooms, green bell pepper and dry mustard powder; saute until veggies are tender and the mushrooms lose their moisture (about 6 minutes).
Stir in flour; cook 1 minute.
Gradually add in the half and half cream; whisking until slightly thickened (about 3 minutes).
Add in the Parmesan cheese and cooked bacon; stir to combine, then season sauce with salt and pepper.
Remove from heat and add in the shredded cheddar cheese; stir until completely melted.
Pour the sauce over the cooked macaroni in the bowl along with the mushroom soup; mix well using a wooden spoon.
Transfer and spread mixture into prepared baking dish.
Mix together the breadcrumbs and 1/4 cup Parmesan cheese, then sprinkle over the top.
Bake until heated through and golden brown on top (about 20-25 minutes).
Servings: 6-8
Time preparation: 30 min.
Time total: 50 min.