Pimento Bacon Macaroni Salad

This Pimento Bacon Macaroni Salad is a creamy, flavorful side dish with a delicious Southern twist. Made with a rich pimento cheese-style dressing, crispy bacon, and a touch of heat from jalapeños, this macaroni salad is always a standout at any cookout or holiday gathering.

Our family loves every kind of side dish at a cookout. With such a large family, every gathering turns into a full spread of favorites. Each year, I like to bring something new along with the classics, and this Pimento Bacon Macaroni Salad has quickly become one of those recipes that gets requested again and again.

HOW TO MAKE PIMENTO BACON MACARONI SALAD:

Ingredients 

(Full amounts are in the printable recipe card below.)

• Elbow macaroni
• Sharp cheddar cheese, freshly shredded
• Jarred pimentos, drained
• Jalapeño, finely diced
• Mayonnaise
• Bacon, cooked crisp

Instructions

1. 1. Cook the macaroni in salted water according to package directions.
   2. Drain and rinse with cold water to stop the cooking process and prevent sticking. Drain well.
   3. In a large mixing bowl, combine the shredded cheddar cheese, pimentos, diced jalapeño, and mayonnaise. Start with about 1½ cups mayonnaise.
   4. Add the cooled macaroni to the bowl and stir to combine. If needed, add additional mayonnaise until the salad reaches your desired creamy consistency.
   5. Chop the cooked bacon, reserving about 1 tablespoon for garnish. Add the remaining bacon to the salad and mix well.
   6. Transfer to a serving dish and sprinkle the reserved bacon over the top.
   7. Cover and refrigerate until ready to serve. For best flavor, chill for at least 4 hours before serving. Stir gently before serving.

Step by Step Photos

Start by shredding some sharp cheddar 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.

Chicken Bacon Ranch Macaroni Salad
Baked Beans and Wieners
Old Fashioned Potato Salad

Why You’ll Love This Pimento Bacon Macaroni Salad

• A unique twist on classic macaroni salad
• Creamy, cheesy, and full of flavor
• Perfect for cookouts, potlucks, and holidays
• Easy to make and great for feeding a crowd
• Make-ahead friendly for stress-free entertaining

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.
• Shred your own cheese: Freshly shredded cheese tastes so much better than pre-packaged cheese.
• Adjust the heat: Add more or less jalapeño depending on your preference.
• Try different pasta shapes: Cavatappi, rotini, fusilli, or medium shells all work well.

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.

This Pimento Bacon Macaroni Salad is the perfect addition to your Labor Day cookout, summer barbecue, or potluck table. It pairs beautifully with grilled meats, sandwiches, and all your favorite classic sides.

This post was shared at the Week-end Potluck Party
@https://sweetlittlebluebird.com/

Print Pin

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.

Course Salad, Side Dishes

Cuisine American

Keyword Pimento Bacon Macaroni Salad, Macaroni Salad

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 612kcal

Author pamelashank2015

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,

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Recipe Tips 

• 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.
• 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.
• You can use any pasta that is short, tube-shaped or twisted as these will hold the dressing better. Examples are cavatappi, fusilli, rotini, or medium shells.

Do not leave out for more than 2 hours, or 1 hour if temperature is over 90 degrees.