Bacon and Cheddar Macaroni Salad
Tossing the cooked, warm noodles in apple cider vinegar sets this recipe apart and lends to a deliciously tangy macaroni salad.
Ingredients
- 1 c. milk
- 1 c. mayonnaise
- 2 tsp sugar alt. you could use brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz. elbow macaroni
- ¼ c. apple cider vinegar no substitutes
- ⅓ cup diced orange bell pepper or whatever color is your favorite
- 2 ribs celery thinly sliced
- 1 cup sharp cheddar cut into small cubeds
- 8 ounces bacon cut very small, cooked until very crisp, drain on paper towels
- ¼ cup red onion finely diced
Instructions
- Whisk together milk, mayo, sugar, salt and pepper. Set aside.
- Boil the pasta for about 13-15 minutes, until the elbow macaroni is soft then drain water off. Return to the warm pot and drizzle with the apple cider vinegar while the pasta is still hot. (Do not rinse the macaroni with water after boiling or the ACV wont adhere). Stir gently so all the noodles are coated.
- Let the pasta cool for 10 minutes and then coat with the dressing. Allow to then sit and cool while you cook the bacon and prep the veggies. Let the bacon cool before adding it to the macaroni salad.
- Once cooled add the diced bell pepper, celery, red onion, cheese and cooled bacon. Stir gently to coat completely. Add additional salt and pepper to taste if needed. Chill before serving.
Notes
Recipe by Jam Hands. Adapted from Adventures in all things food.
Nutrition
Serving: 1gCalories: 340kcalCarbohydrates: 17gProtein: 8gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 33mgSodium: 423mgPotassium: 155mgFiber: 1gSugar: 3gVitamin A: 306IUVitamin C: 6mgCalcium: 102mgIron: 0.4mg
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