Pimento Bacon Macaroni Salad
Pimento Bacon Macaroni Salad would be the perfect side dish to add to your Labor Day cook-out. This macaroni salad has a southern flair with the combination of a pimento cheese base, bacon and a little heat from the diced jalapenos.
Our family loves every kind of side dish that you can think of at a cook-out. We have a very large family, so at any get together we have them all. Each year I try to create a new recipe to take to our Labor Day party, along with some old favorites.
HOW TO MAKE PIMENTO BACON MACARONI SALAD:
INGREDIENTS:
- elbow macaroni
- shredded, sharp cheddar cheese
- jar pimentos, drained
- jalapeno
- mayonnaise
- bacon, cooked crisp
- INSTRUCTIONS:
Start by shredding some sharp cheddar cheese. Shredding your own cheese tastes so much better than using packaged pre-shredded cheese.
Boil the macaroni as directed on box in salted water. Drain, rinse with cold water and drain again.
In a large mixing bowl, combine the cheese, pimentos, jalapeno, and mayonnaise. Add 1 1/2 cups mayonnaise to start with. After adding the macaroni, if more is needed to make it creamy, add more at this time. Combine ingredients well. Stir to combine.
Add the drained macaroni to pimento cheese mixture. Chop the bacon (save 1 Tablespoon back) and add also. Stir all ingredients well to combine.
Spoon into a serving dish. Garnish with reserved bacon.
Cover and refrigerate until ready to serve.
Our family also loves these side dishes at any cook-out.
Baked Beans and Wieners
Old Fashioned Potato Salad
Why You’ll Love Pimento Bacon Macaroni Salad
- Spring and summer get togethers always need a macaroni salad.
- This one is unique and always gets raves reviews when I have taken it someplace.
- This is a quick and easy recipe to make and it serves a crowd.
Recipe Tips and Variations
- Do not overcook the macaroni or it will become mushy.
- Rinse the macaroni just after it finishes cooking or the pasta will stick together.
- Allow this to chill at least 4 hours before serving. Gently toss before serving.
How to Store
Place this macaroni salad in an airtight container and refrigerate for up to 3 days. It can be made a day ahead of time and then stored for 2 days.
Do not leave out for more than 2 hours, or 1 hour if temperature is over 90 degrees.
Frequently Asked Questions
Can I use another pasta besides the elbow macaroni?
Yes, Any pasta that is short, tube-shaped or twisted as these will hold the dressing better. Examples are cavatappi, fusilli, rotini, or medium shells.
This post was shared at the Week-end Potluck Party
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PIMENTO BACON MACARONI SALAD
Ingredients
- 2 cups elbow macaroni
- 1 1/2 cups shredded sharp cheddar cheese
- 1 4oz jar pimentos, drained
- 1/2 jalapeno diced
- 1 1/2-2 cups mayonnaise
- 5 slices bacon cooked crisp
Instructions
- Cook macaroni as directed on box in salted water. Drain, rinse with cold water and drain again.
- In a large mixing bowl, combine the cheese, pimentos, jalapeno, and mayonnaise. Add 1 1/2 cups mayonnaise to start with. After adding the macaroni, if more is needed to make it creamy, add more at this time. Combine ingredients well.
- Add the drained macaroni to pimento cheese mixture. Chop the bacon (save 1 Tablespoon back) and add also. Stir all ingredients well to combine.
- Place into a serving bowl. Garnish with reserved bacon. Cover and refrigerate until ready to serve,