Bacon Club Macaroni Salad

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Servings: 6
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
  • Cook the macaroni until firm-tender; drain well.
  • In a bowl, combine the oil and vinegar.
  • Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
  • In another bowl, combine mayo, cream, horseradish, salt and pepper.
  • Blend in with the macaroni mixture; toss well to combine thoroughly.
  • Chill in the fridge for 3 hours before using.
  • Note: if desired 1-2 hard-boiled eggs may be chopped and added.