Bacon macaroni salad
I love macaroni salad especially when it has so much in it — celery, carrot, pickle relish, crushed pineapple, meat, cheese… I have to admit though that there are times when I want more — more color, more texture and more flavor. Bacon is the answer.
Servings 4 people
Ingredients
- 250 grams belly bacon (about ½ pound)
- 250 grams macaroni (about ½ pound) cooked in salted water and drained
- ⅓ to ½ cup chopped carrot
- 2 to 3 stalks stalks celery thinly sliced
- 1 can crushed pineapple drained
- ¼ cup sweet pickle relish
Dressing
- 125 grams cream cheese (½ cup) at room temperature
- ¾ cup mayonnaise
- 1 tablespoon bacon fat
- salt to taste
- white pepper to taste
Instructions
- Cut the bacon slices into half-inch wide pieces.
- Fry in an oil-free pan until browned.
- Scoop out the browned bacon, drain on a stack of paper towels and cool for a few minutes.
- In a large mixing bowl, dump in the cooked macaroni. Add the bacon, carrot, celery, crushed pineapple and pickle relish. Toss to distribute the ingredients evenly.
- In another mixing bowl, whisk together the cream cheese, mayonnaise and bacon fat until smooth. Season with salt and pepper, and whisk to blend.
- Scrape the mayo-cheese dressing into the bowl with the pasta. Fold until all solid ingredients are coated with the dressing.
- Chill the bacon macaroni salad before serving.