1 (16 oz) package elbow macaroni
1 1/2 c evaporated milk
1 (16 oz) container sour cream
1/2 tsp dry mustard
1 tsp salt
1 tsp black pepper
3 c shredded sharp cheddar cheese
1/2 c grated Parmesan cheese
1/2 c seasoned bread crumbs
2 Tbsp parsley
2 Tbsp melted butter
4 pieces of bacon, fried, broken into small pieces
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In a bowl mix milk, eggs, sour cream, salt, pepper and dry mustard.
Layer macaroni, cheddar cheese, and milk mixture in square pan until it is full. Combine parmesan cheese/bread crumbs and bacon bits with melted butter and sprinkle on top. If you want to use individual ramekin pans just mix all of the macaroni into the milk and cheese mixture and then spoon into individual pans before putting crumbled topping on.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.