Macaroni-Bacon Salad

Macaroni salad is made even more tasty with the addition of crispy bacon, crunchy celery and green onion. Serve cold as a yummy side for burgers or bbq.

Yield: Makes 2 quarts; 8 to 10 servings
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 26%
  • Protein: 6.7g
  • Fat: 6.8g
  • Saturated fat: 2.1g
  • Carbohydrate: 8.2g
  • Fiber: 1.1g
  • Sodium: 132mg
  • Cholesterol: 0.0mg


  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 8 slices bacon (8 oz.), chopped
  • 1/2 cup distilled white vinegar
  • 12 ounces dried macaroni (2 3/4 cups)
  • 3/4 cup finely chopped celery
  • 1/3 cup thinly sliced green onions
  • Salt and pepper


  1. 1. In a bowl, combine sugar and flour.
  2. 2. In a 2- to 3-quart pan over medium-high heat, stir bacon often until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 3 tablespoons fat from pan.
  3. 3. Add sugar-flour mixture to drippings in pan over medium-high heat. Stir for 1 minute, then add 1 1/2 cups water and the vinegar. Stir until mixture is boiling, 2 to 3 minutes.
  4. 4. In a 5- to 6-quart pan over high heat, cook macaroni in boiling water, stirring occasionally, until just tender to bite, 8 to 10 minutes. Drain and return to pan. Stir vinegar mixture into macaroni. Let cool.
  5. 5. Just before serving, stir bacon, celery, and green onions into macaroni. Season generously with salt and pepper. For a looser texture, stir in about 1/2 cup water. Pour into a serving bowl.
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