Bacon & Onion Mac and Cheese

Ingredients:

2 cups small elbow macaroni, cooked and drained according to package directions

5 slices of bacon

½ cup chopped onion

2 Tablespoons butter, softened

3 Tablespoons sour cream

1 can (15 oz) evaporated milk

1 cup milk

3 eggs

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon dry mustard

4 ounces American processed cheese, cubed

1 cup sharp cheddar, shredded

1 cup white cheddar, shredded

 Directions: Grease a 9 by 13 baking pan and preheat oven to 350 degrees F. Cook bacon in a large skillet to the degree of crispiness you prefer. Remove the bacon and drain on paper towels. Drain off all but 2 teaspoons of bacon grease from the skillet and cook onions until tender. Place the onions and butter in the baking dish and stir to combine. In a separate mixing bowl, whisk together sour cream, milks, eggs, salt, pepper, and dry mustard. Add in the cheeses and crumbled bacon. Pour into the macaroni and combine. Bake for approximately 45-60 minutes until the top is lovely and golden and the middle of the casserole is set.