Ingredients

2 cups elbow macaroni

1 1/4 cups mayonnaise

5 teaspoons white vinegar

1 1/4 cups diced celery

1 large tomato, diced

5 green onions, finely chopped

1/2 cup shredded Cheddar cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 (16 ounces) package bacon

Directions

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 and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.

Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, 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.

Per Serving: 322 calories; 25.3 g total fat; 27 mg cholesterol; 507 mg sodium. 15.5 g carbohydrates; 8.6 g protein