INGREDIENTS: 2 cups uncooked elbow macaroni 1/4 pound bacon 2 tablespoons butter 3 tablespoons flour 1 cup evaporated milk salt and pepper to taste 1 teaspoon Worcestershire sauce 2 tablespoons grated onion 1 1/2 cups, about 6 ounces, shredded sharp Cheddar cheese COOKING INSTRUCTIONS: Cook macaroni in boiling salted water as package directs. Drain the
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