8 oz Creamette® Elbow Macaroni
2 Tbsps onions, finely chopped
2 Tbsps butter
2 Tbsps all purpose flour
1/2 tsp powdered mustard
1/4 tsp ground black pepper
1 3/4 cups milk
4 oz shredded Cheddar cheese
1 cup small curd cottage cheese
1/4 cup grated Parmesan cheese
6 oz bacon
3/4 cup frozen peas

Cooking Directions:

1.  Preheat oven to 350ºF.  Prepare pasta according to package directions; drain.

2.  In a medium saucepan, sauté onion in butter until tender. Stir in flour, mustard and pepper; cook 1 minute. Blend in milk; cook, stirring constantly, until thickened. Add cheddar, cottage and Parmesan cheese; stir until melted. Combine cooked macaroni and sauce mixture; mix well.

3.  Chop bacon into 1/2-inch pieces. Brown over medium heat in separate pan until just crisp. Drain and set aside cooked bacon pieces.

4.  In same pan, add frozen peas and cook until warmed through, about 3 to 4 minutes.

5.  Add peas and half of the bacon pieces to the macaroni and cheese mixture.

6.  Pour into buttered 2-quart baking dish. Top with remaining bacon. Bake 30 minutes.