Bacon Club Macaroni Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Cooked cubed ham can be used in place of bacon if desired. Cooking time does not include boiling the pasta. This complete recipe may be doubled. Ingredients:
2 cups elbow macaroni |
2 tablespoons oil |
2 tablespoons vinegar |
1 lb bacon, cooked and crumbled |
3/4 lb sharp cheddar cheese, cut in 1 inch cubes |
1 celery rib, diced |
2 green onions, chopped |
1/2 cup sliced black olives |
1 cup mayonnaise (hellman's is good) |
1/2 cup half-and-half cream (do not use milk) |
2 -3 teaspoons horseradish (can use more) |
seasoning salt, black pepper (or use white salt, to taste) |
Directions:
1. Cook the macaroni until firm-tender; drain well.
2. In a bowl, combine the oil and vinegar.
3. Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
4. In another bowl, combine mayo, cream, horseradish, salt and pepper.
5. Blend in with the macaroni mixture; toss well to combine thoroughly.
6. Chill in the fridge for 3 hours before using.
7. Note: if desired 1-2 hard-boiled eggs may be chopped and added.
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