Creamy Mostaccioli With Bacon and Mushrooms

I found this recipe in a magazine or on a pasta package many years ago. I loved it, but I was always the only one at our house. I decided that I'd make it even if I was the only one who ate it. I made a chicken dish for everyone else, but just ate this as my main dish. I still love it. Elisa loved it too.

I use skim milk instead of half-and-half. Yes, skim milk with butter and bacon. I have made this without the bacon and it's still really good. I rarely buy bacon (like maybe once a year) and Elisa was excited to see that we have some left over after making this. She has started eating bacon as a snack at a friend's house. A snack? Ooooo-kay.
Creamy Mostaccioli With Bacon and Mushrooms

6-8 slices bacon, cut up
2 (4 1/2-oz.) jars mushrooms, drained
8 oz. mostaccioli pasta, uncooked
3/4 c. half-and-half
1/3 c. butter
2 t. parsley flakes
1/2 t. salt
1 garlic clove, minced
6-8 drops hot pepper sauce
1/2 c. parmesan cheese, grated
1/4 c. sliced green onion

In medium skillet, cook bacon until crisp; remove from fat and set aside. Add mushrooms to bacon fat. Cook until golden; drain; set aside.

Prepare mostaccioli according to package directions; drain. In same saucepan, combine half-and-half, butter, parsley flakes, salt, garlic and hot pepper sauce.
Heat just until butter melts, stirring frequently. Combine bacon, mushrooms, hot mostaccioli, half-and-half mixture and Parmesan cheese; toss to coat. Place on warm serving platter; garnish with green onions.