Creamy Cheddar Bacon Macaroni Salad

The “Macaroni Cheese Salad” recipe you’re interested in is a delightful adaptation from the Junior League of Lynchburg’s cookbook, “Good Cookin’ From the Heart of Virginia.” This pasta salad combines the comforting flavors of macaroni, cheese cubes, bacon, peas, and a medley of seasonings, making it perfect for potlucks, summer gatherings, or any occasion where a delicious, easy-to-prepare dish is needed in less than an hour.

Recipe Details:

• Cook Time: 13 minutes
• Prep Time: 30 minutes
• Total Time: 43 minutes
• Category: Cheese
• Keywords: Potluck, Summer, < 60 Mins, Refrigerator
• Rating: 5 stars
• Review Count: 1

Ingredients:

• Macaroni Cheese Salad:
  • 2 1/2 cups elbow macaroni
  • 3/4 cup cheddar cheese, cubed
  • 1/3 cup green onion, chopped
  • 1/3 cup celery, finely chopped
  • 1/4 cup green pepper, finely chopped
  • 1/8 cup parsley, chopped
  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • 1 teaspoon spicy mustard
  • Salt, to taste
  • Pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/4 cup bacon, cooked and crumbled
  • 1 cup peas, thawed
  • Paprika, for garnish

Nutritional Information (per serving):

• Calories: 251.3
• Total Fat: 9.8g
  • Saturated Fat: 4.9g
• Cholesterol: 22.7mg
• Sodium: 470.1mg
• Carbohydrates: 30.8g
  • Fiber: 3g
  • Sugars: 3.5g
• Protein: 10g

Recipe Instructions:

1. Cook Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Drain well again.

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2. Prepare Salad Base: In a large mixing bowl, combine the cooked and cooled macaroni with the cheddar cheese cubes, chopped green onion, celery, and green pepper.

3. Prepare Dressing: In another bowl, whisk together the sour cream, mayonnaise, spicy mustard, salt, pepper, and garlic powder until well combined.

4. Combine Ingredients: Pour the dressing over the macaroni mixture in the large bowl. Gently stir until all ingredients are evenly coated with the dressing.

5. Add Final Ingredients: Fold in the thawed peas, crumbled bacon, and chopped parsley into the macaroni mixture. Toss gently to distribute these ingredients throughout the salad.

6. Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to a serving dish. Sprinkle paprika over the top for added flavor and presentation. Chill in the refrigerator until ready to serve.

7. Serve: Before serving, give the salad a final gentle toss to mix everything together. Serve chilled and enjoy!

Additional Tips:

• Make-Ahead: This salad can be prepared up to a day in advance. Keep it refrigerated until ready to serve for the best flavor and texture.

• Variations: Feel free to customize this salad with additional vegetables like cherry tomatoes or bell peppers for added color and crunch.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Stir gently before serving again.

Final Thoughts:

The “Macaroni Cheese Salad” recipe is not only a testament to the culinary heritage of Virginia but also a versatile and flavorful addition to any meal. Whether you’re hosting a summer barbecue or bringing a dish to a potluck, this salad is sure to impress with its creamy dressing, hearty pasta, and savory bacon. Enjoy the blend of textures and flavors that make this recipe a standout choice for any occasion!