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Elbow Macaroni Salad Recipe

I'm a firm believer that folks can't have too many cookbooks...although my husband may disagree! Of course, he never complains when one of my books yields a tasty dish like this.
TOTAL TIME: Prep: 20 min. + chilling YIELD:6-8 servings


  • 1 box (7 ounces) elbow macaroni
  • 3 hard-boiled large eggs, chopped
  • 1-1/2 cups cubed cheddar cheese
  • 1-1/2 cups chopped celery
  • 1 medium green pepper, chopped
  • 1 jar (2 ounces) sliced pimientos, drained
  • 3/4 cup mayonnaise
  • 4 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 bacon strips, cooked and crumbled


  • 1. Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the next five ingredients. Combine mayonnaise, lemon juice, salt and pepper in a small bowl. Pour over salad and toss. Cover and chill for at least 1 hour. Just before serving, add bacon and toss. Yield: 6-8 servings.

Nutritional Facts

3/4 cup: 414 calories, 30g fat (9g saturated fat), 118mg cholesterol, 634mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 14g protein.

Reviews for Elbow Macaroni Salad

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Reviewed Mar. 11, 2009

"Kroger stores at times, has what they call chedder and sour cream macaroni salad which i love and is this recipe without the bacon. I'll make this one! Thanks. Sherri1219"

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