INGREDIENTS
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1 (16-ounce) package elbow macaroni
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2 (10.75-ounce) cans condensed Cheddar cheese soup
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2 cups milk
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1 1/2 pounds shredded sharp Cheddar cheese, with 1 cup reserved for garnish
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3 tablespoon butter, melted
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1 pound bacon, cooked and crumbled, with 1/4 cup reserved for garnish
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1/4 teaspoon salt
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3/4 teaspoon black pepper
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2 scallions, thinly sliced