1 (8 oz.) pkg. elbow macaroni, cooked
8 strips bacon, cut up
1/2 c. chopped onion
1 sm. can chopped mushrooms
1/2 sm. jar of pimento
1 can cream of mushroom soup
1/2 c. milk
1/2 c. shredded Colby cheese
1/2 c. shredded cheddar cheese
1 tsp. parsley flakes

Fry bacon, remove from pan. Fry onions and mushrooms until golden brown in 2 tablespoons bacon grease. Mix all ingredients together and bake in 3 quart casserole for 45 minutes at 375 degrees.