Mac and cheese without a roux

This recipe is for making a good mac and cheese without flour or butter as a house staple, but it's actually pretty good.

Serves 8
Prep time: 20 minutes, Cook time: 30 minutes

16 oz. box elbow macaroni
16 oz. sharp or mild cheddar cheese, shredded
2 cans (10 3/4 oz) condensed cheddar cheese soup
1 1/2 cup lowfat sour cream (plain yogurt or 1 1/4 cup greek yogurt + 1/4 cup milk can be used)
1 1/2 cup lowfat/skim milk
1 2.5-3 oz. package bacon bits or pieces
spices: 1/2 tsp salt, 1/4 tsp ground black pepper, 2 tsp Garlic & Herb Mrs. Dash seasoning blend (optional)

Preheat oven to 400 degrees F.  For half recipe, reduce heat to 375 degrees F.

Bring 2 quarts of salted water per 8oz. pasta to a boil. Cook elbow macaroni according to package directions, until "al dente" texture.  Drain, then flush with cold water to stop cooking. Shake off excess water and set aside.

The "sauce" should be mixed in steps so that the flavors blend evenly during baking.
In large mixing bowl (just the pot used for cooking the pasta will do), combine condensed soup, sour cream/plain yogurt, milk, salt and spices and mix well. Add 3 cups of shredded cheese with spatula and mix. Add the cooked macaroni and mix again until well incorporated.

In a 16" x 9" x 3" or similar baking dish, transfer the macaroni mixture and spread evenly.  Top with remaining cheese, then with bacon bits/pieces. Bake for 25-30 minutes (less 5 minutes if half recipe) until cheese is browned and bubbly and bacon is crisp.