INGREDIENTS:
- 1 (16 ounce) package pasta of choice
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 cup chopped bacon, or Canadian bacon, or ham
- salt and pepper to taste
- 1 (10.75 ounce) can condensed tomato soup
- 2 cups shredded Cheddar cheese, divided
- 1/2 cup milk
INSTRUCTIONS:
- Lightly salt a large pot of water and bring to the boil.
- Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, heat the oil and add onion, bacon, salt, and pepper.
- Cook until bacon is crispy and onion is soft. Drain fat.
- Pour in tomato soup and stir; bring to boil.
- Reduce heat to low; add 1 cup Cheddar cheese and the milk.
- Stir until cheese is melted.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Combine sauce with pasta in a baking dish.
- Sprinkle with remaining 1 cup cheese.
- Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.
Source : Get Cookin with Chef Ron lock
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