Prep: 20 mins | Cook: 10 mins | Additional: 2 hrs | Total: 2 hrs 30 mins | Servings: 12 | Yield: 12 servings
Bacon, lettuce, and tomato macaroni salad! Just by reading the title will give you a hint on how this recipe will taste. Do I need to describe it to you? Well, it’s just the best food I have eaten this week so all I can say is. give it a try and have yourself an awesome meal! The combination of flavors in this bowl of creamy macaroni will bring a smile to your face for sure! My only advice is not to overcook the macaroni because it would ruin the entire dish. Lastly, make sure to toast the bacon. You know what I mean, right? Enjoy!
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 pour in water and salt. Turn the heat to high and bring to a boil.
Step 2: Add in the elbow macaroni and cook for 8 minutes or until al dente’. Drain and run cold water to rinse.
Step 3: Place the chilled macaroni into a large salad bowl.
Step 4: Add in vinegar, mayonnaise, tomato, Cheddar cheese, celery, green onions, salt, and pepper. Stir until well mixed. Cover with plastic wrap and place inside the fridge for about 2 hours to chill.
Step 5: Place a large skillet on the stove and turn the heat to medium-high heat.
Step 6: Add in the bacon and cook for about 10 minutes or until toasted.
Step 7: Place the cooked bacon on a plate lined with paper towels. Let it sit at room temperature to cool.
Step 8: Crumble and sprinkle over the macaroni.
Step 9: 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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