Prep: 20 mins | Cook: 10 mins | Additional: 2 hrs | Total: 2 hrs 30 mins | Servings: 12 | Yield: 12 servings
Macaroni salad with crunchy bacon, lettuce, and tomato. A real simple, easy, and quick to prepare the salad. Light, a creamy, cheesy, loaded salad that’s so fresh and delicious. Satisfying in every bite.
2 cups elbow macaroni
1 ¼ cups mayonnaise
5 teaspoons white vinegar
1 ¼ cups diced celery
1 large tomato, diced
5 eaches green onions, finely chopped
½ cup shredded Cheddar cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (16 ounces) package bacon
Step 1: Place a large pot on the stove and add salted water.
Step 2: Turn the heat to high and allow the salted water to boil.
Step 3: Add the elbow macaroni and cook for 8 minutes or until firm to bite.
Step 4: Drain and rinse the macaroni with cold water to stop the cooking process.
Step 5: Place the cooked macaroni in a large salad bowl.
Step 6: Add the mayonnaise, Cheddar cheese, vinegar, celery, green onions, tomato, salt, and pepper. Stir until all the ingredients are well combined.
Step 7: Cover the salad bowl with plastic wrap and place it inside the fridge to chill for 2 hours.
Step 8: Place a large skillet on the stove and turn the heat to medium-high.
Step 9: Add the bacon and cook for 10 minutes or until greasy and crispy.
Step 10: Place the crispy bacon on a plate lined with a paper towel to drain any excess grease. Set aside to cool.
Step 11: Spoon the macaroni salad on a clean plate.
Step 12: Crumble the bacon on top of the macaroni. Serve and enjoy!
Per Serving: 322.4 calories; protein 8.6g 17% DV; carbohydrates 15.5g 5% DV; fat 25.3g 39% DV; cholesterol 27.3mg 9% DV; sodium 507.5mg 20% DV
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