1 lb. bacon
1 1/2 c. macaroni
1/2 med. onion
1/2 med. green pepper
1/4 tsp. pepper
Garlic powder or 1 clove garlic
Tomato soup
1 can of milk
1 c. med. to sharp yellow cheese, shredded

Slice the pound of bacon into about 1 inch cubes. Fry up medium crisp. Lift off bacon with slotted spoon and drain. Pour off drippings leaving about 1-2 tablespoons grease. Saute onion and pepper until tender; drain. Cook macaroni until tender; drain.

Put macaroni in casserole with vegetables, soup, milk, cheese, pepper and 1/2 teaspoon garlic powder. Stir to combine. (If using fresh garlic, crush or slice clove and saute with vegetables.) Top may be sprinkled with dry bread crumbs. Bake at 350 degrees for 30 minutes.