1 (8 oz.) pkg. elbow macaroni
1 (14 1/2 oz.) can evaporated milk
1/2 c. water
1 (10 1/2 oz.) can cream of mushroom soup, undiluted
1 can mushroom stems & pieces
1/2 lb. Kraft Velveeta cheese, cubed
2 tbsp. grated Parmesan cheese
1 tsp. prepared mustard
1/2 - 3/4 lb. bacon

Cook macaroni according to package directions; drain. Combine milk, water, soup, cheeses and mustard in medium sized pan. Cook bacon, remove 4 strips when partially cooked, for garnish. Cook remaining bacon until crisp, drain, crumble bacon and cheese sauce. Turn into buttered 2 quart casserole dish. Top with reserved bacon. Bake in 350 degree oven for 25 to 30 minutes or until bacon is crisp. Garnish with parsley if desired. Makes 6 servings.