Recipe of the Week

BLT Macaroni Salad

2 cups elbow macaroni
1 1/4 cup mayo
5 teaspoon vinegar
5 green chopped onions
1 1/4 cups diced celery
1 large tomato diced
1/2 cup shredded cheese
1/4 teaspoon of salt
1/8 Ground black
16 ounces of bacon
1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boil-ing water, stirring occasion-ally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
2. Stir mayonnaise, vinegar, celery, tomato, green on-ions, Cheddar cheese, salt, and black pep-per into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
3. Place bacon in a large skillet and cook over medi-um-high heat, turning occa-sionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled. Mix bacon into macaroni salad to serve.
This weeks recipe courtesy of