Ingredients
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2 cups elbow macaroni
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1 ¼ cups mayonnaise
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5 teaspoons white vinegar
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1 ¼ cups diced celery
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1 large tomato, diced
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5 green onions, finely chopped
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½ cup shredded Cheddar cheese
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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1 (16 ounce) package bacon
Directions
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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.
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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.
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Mix bacon into macaroni salad to serve.
Nutrition Facts (per serving)
322 | Calories |
25g | Fat |
16g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 322 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 6g | 28% |
Cholesterol 27mg | 9% |
Sodium 508mg | 22% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 9g | 17% |
Vitamin C 4mg | 4% |
Calcium 52mg | 4% |
Iron 1mg | 6% |
Potassium 203mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.