Hot Bacon Macaroni Salad Recipe

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Hot Bacon Macaroni Salad Recipe
Hot Bacon Macaroni Salad Recipe photo by Taste of Home
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Hot Bacon Macaroni Salad Recipe

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Publisher Photo
Start your picnic right with this delicious macaroni salad. It's loaded with diced veggies and bacon, and coated with a zesty dressing similar to one you'd use for German potato salad. —Kay Bell, Palestine, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 1/4 pound sliced bacon, diced
  • 1/2 pound sliced fresh mushrooms
  • 1/3 to 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup cider vinegar
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced radishes
  • 2 tablespoons minced fresh parsley

Directions

Cook macaroni according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley. Yield: 6 servings.
Originally published as Hot Bacon Macaroni Salad in Country Extra July 2009, p51

  • 1 package (7 ounces) elbow macaroni
  • 1/4 pound sliced bacon, diced
  • 1/2 pound sliced fresh mushrooms
  • 1/3 to 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup cider vinegar
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced radishes
  • 2 tablespoons minced fresh parsley
  1. Cook macaroni according to package directions.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
  3. Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley. Yield: 6 servings.
Originally published as Hot Bacon Macaroni Salad in Country Extra July 2009, p51

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Reviews forHot Bacon Macaroni Salad

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1beagle1lady User ID: 3351979 252419
Reviewed Aug. 10, 2016

"This is similar to my recipe, where did you get it? I don't add vinegar Just bacon grease."

MY REVIEW
justmbeth User ID: 1196484 225689
Reviewed Apr. 30, 2015

"Really good. I left out the radishes due to family preferences. Will make again."

MY REVIEW
keverwann User ID: 1807985 155396
Reviewed Jun. 25, 2013

"This was pretty good, but we found out that white vinegar is not an equal substitute for apple cider vinegar."

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