Macaroni and Cheese with Bacon

1 box of elbow macaroni
3 cups of shredded cheese (we used a cheddar and jack mix)
Nestle Carnation Evaporated Milk – 12 oz can
2 tablespoons of butter
4 slices of cooked bacon, crumbled
Salt and pepper to taste

 Preheat the oven to 375. Cook the elbow macaroni according to package directions. Drain. Pour 1/3 of the macaroni into a greased 2 quart casserole dish. Cover with 1 cup of shredded cheese, salt, pepper and a few pats of butter. Repeat this process three times until you have created three layers of macaroni and cheese. Pour the can of Carnation Evaporated Milk over the entire casserole. The combined bacon and cheese flavor reminded me of a loaded baked potato. This meal makes plenty, so there will be leftovers which always make my life easier.