Rating: 4.5 stars
102 Ratings
  • 5 star values: 79
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

The delicious flavors of crisp crumbled bacon and tangy fresh tomato that you love in a BLT sandwich dress up a bowl of macaroni salad that's perfect for a light lunch or side dish.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.

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  • Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.

  • Mix bacon into macaroni salad to serve.

Nutrition Facts

322 calories; protein 8.6g; carbohydrates 15.5g; fat 25.3g; cholesterol 27.3mg; sodium 507.5mg. Full Nutrition
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