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.
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.
Originally Submitted
4/9/2018
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