Bacon Ranch Macaroni Salad

Macaroni salad can sometimes be a little boring. So one day I just started adding extra ingredients and this is what I came up with. The whole family love’s it! This recipe is even better if served the next day so that all of the flavors are well-incorporated. Enjoy!

Step: 1

Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon.

Step: 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

Step: 3

Rinse macaroni with cold water until cool; drain.

Step: 4

Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.

Step: 5

Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.

Per Serving: 583 calories; protein 18.1g; carbohydrates 47.5g; fat 35.3g; cholesterol 47.4mg; sodium 735.6mg.

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