Thelma:
That bunch of books is one of my favorite recipe resources. I just happen to have the recipe you requested from the Woman's Day Encyclopedia.

Bacon-Topped Macaroni and Cheese
Makes 4 servings

2 cups elbow macaroni
1 Tbsp. salt
6 cups water
1/2 pound bacon ends
3 Tbsp. flour
1 cup evaporataed milk, undiluted
Salt and pepper to taste
1 tsp. Worcestershire
1 small onion, grated
1 1/2 cups sharp Cheddar cheese, shredded

Cook macaroni in boiling salted water until tender. Drain and save liquid, adding water to make 2 cups.

Fry bacon and remove to absorbent paper to drain. Pour off all but 3 tablespoons fat from skillet; stir in flour. Remove from heat and slowly add evaporated milk and 2 cups macaroni water. Bring to boil, stirring constantly. Season with salt, pepper, Worcestershire and onion.

Add cheese and heat gently until cheese melts. Add cooked macaroni; mix well. Put in serving dish. Crumble bacon on top and serve immediately.