6 to 8 slices bacon, cut up
2 (4.5 oz.) jars Green Giant whole mushrooms, drained
1/2 of a (1 lb.) pkg. Creamette mostaccioli, uncooked
3/4 c. Half and Half
1/3 c. butter
2 tsp. parsley flakes
1/2 tsp. salt, if desired
1 sm. garlic clove, minced
6 to 8 drops hot pepper sauce
1/2 c. grated Parmesan cheese
1/4 c. sliced green onions

In medium skillet, cook bacon until crisp; remove from fat and set aside. Add mushrooms to bacon fat. Cook until golden; drain. Set aside.

Prepare Creamette mostaccioli according to package directions; drain. In same saucepan, combine Half and Half, butter, parsley flakes, salt, garlic and hot pepper sauce. Heat just until butter melts, stirring frequently. Combine bacon, mushrooms, hot mostaccioli, Half and Half mixture and Parmesan cheese; toss to coat. Place on warm serving platter; garnish with green onions. Serve immediately. Refrigerate leftovers. 4 servings.