Bacon and Cheese Pasta Casserole

1 pkg. (16 oz.) Elbow Macaroni

1 can (12 oz.) Evaporated Milk

½ cup Water

1 can (10.5 oz.) Cream of Mushroom Soup

½ lb. processed American Cheese, cubed in chunks.

3 tbps. Parmesan Cheese

2 tsp. Prepared Mustard

1 lb. Swiss Meats Hickory Smoked Bacon

Cook macaroni accourding to package directions, drain and rinse in cold water. Cook bacon until crisp. Drain bacon on paper towels, reserve 3-4 strips of crisp bacon to use as a garnish on top of casserole. Combine milk, water, soup, cheeses, and mustard in a medium sized pan. Cook on low heat until well blended. Crumble bacon into cheese sauce. Turn into buttered 2.5 qt casserole dish. Top with crumbled bacon. Bake at 350° for 25-30 minutes.