A special macaroni and cheese with veal recipe...

Here is a simple pasta dish which reminds me a bit of my childhood. A simple weeknight recipe that I liked a lot, adapted with a few added ingredients. I rarely use condensed soup cans, but occasionally, they are come in handy especially when time is short. Only advice I can give regarding the pasta, do not overcook it, if not at the end, they will be really overcooked.

Ingredients list:

- 1 1/2 cup macaroni
- 1/2 lbs. (340 g) ground veal
- 4 slices bacon
- 1/2 lb. sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, chopped
- The value of? A bell pepper (red and orange or whatever), chopped
- 1 can 10 oz (284 ml) condensed tomato soup
- 1 can (284 ml) WATER (use the same condensed soup can)
- 1 cup (250 ml) tomato juice
- Salt and pepper to taste
- 1 lb. Cheese blend to your taste (a blend of sharp cheddar and brick for me)

Procedure:

- Cook the macaroni in Boiling salted water until they are al dente (careful not to overcook them, this is important).

- In a skillet, cook bacon and reserve. Keep a bit of bacon fat, remove the excess.

- In the same pan, sauté the mushrooms, onion, celery and bell pepper.

- Add the veal and cook up until the meat is well done but not completely cooked.

- Add chopped garlic and cook another minute.

- Add the cooked bacon, cut into small pieces, Tomato soup condensed, l? Water and tomato juice. Mix well and simmer 5 minutes.

- Add the macaronis and mix. Check and adjust seasoning. Simmer for 3-4 minutes more.

- Sprinkle with the grated cheese and bake in the oven a few minutes.

Your delicious shrimp bacon macaroni and cheese is ready... serve to your happy crowd, and enjoy your meal!