Hot bacon macaroni salad recipe


Side dish today, April 25, 2016
Delicious macaroni salad, great with any kind of meat. Great for picnics
6 servings

  • 1 package (7 ounces) elbow macaroni
  • ¼ lb. sliced bacon, diced
  • ½ lb. sliced fresh mushrooms
  • to 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • teaspoon pepper
  • cup cider vinegar
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup sliced radishes
  • 2 tablespoons minced fresh parsley

1) Cook macaroni according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, sauté mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley

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