Garden-blend Macaroni Salad

This recipe for a crowd uses 2 1/2 pounds of macaroni and 1/2 gallon of salad dressing, plus onions, celery, tomatoes, Cheddar cheese & crumbled bacon.

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Ingredients:

• 2 1/2 pounds of uncooked macaroni
• 1/2 gallon salad dressing or mayonnaise
• 1/4 cup sugar
• 1 lb. bacon
• 1 1/2 large onions, diced
• 3 large stalks of celery, sliced thin
• 3 large tomatoes, diced
• 1 1/2 pounds shredded sharp Cheddar cheese

Method

Cook macaroni according to package directions. Drain. Rinse and set aside. Fry bacon until crisp; drain, cool and crumble. Combine the sugar and mayo with a wire whisk. In very large bowl combine the cooked macaroni and salad dressing. Add the crumbled bacon, diced onion, celery, and tomatoes. Add the shredded cheese last. Mix just until blended.

Notes: You can also add rinsed and drained kidney beans, drained canned corn and/or peeled, seeded and diced cucumbers. The bacon fat may also be added, to give your salad more bacon flavor. Great for barbecues; serves up to thirty people.

Number of servings: 25-30

Submitted By: benglehaupt
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