Ingredients

• 2 cups elbow macaroni, cooked
• 6 slices lean bacon, sliced into small pieces
• 2 cups button mushrooms, quartered
• 4 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups 1% low-fat milk
• 1 (385 ml) can 2% evaporated milk
• 1 teaspoon minced dried garlic
• 2 tablespoons minced dried onion
• 1 teaspoon mustard powder
• salt & pepper, to taste
• 0.5 (250 g) container maclaren's cheese, crumbled
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted

Instructions

1. Preheat oven to 350 degrees.

2. Spray a 3 quart dutch oven, or equivalent with non stick spray and set aside.

3. In a medium sized pot, over medium high heat,.

4. fry bacon until just crisp.

5. Drain on paper towel.

6. Set aside.

7. Saute the mushrooms in the remaining bacon drippings until tender.

8. Remove and set aside.

9. Add the butter to the pot and melt.

10. Stir in the garlic and onion.

11. Add the flour and cook for 1 minute.

12. Do not brown.

13. Heat the milk in the microwave on high until hot.

14. approximately 3 minutes.

15. Pour in the milk and whisk smooth.

16. Cook until it starts to thicken.

17. Add the cheese, mustard powder, salt & pepper to taste.

18. Mix until melted.

19. Combine the cooked macaroni, bacon, mushrooms and sauce.

20. Pour into the prepared casserole dish.

21. Toss together the butter and crumbs and sprinkle on top.

22. Bake 30 minutes or until bubbling.