Ingredients
8
8 servings
- •6 slices bacon
- •1 pound elbow macaroni
- •1 cup mayonnaise
- •½ small red onion, diced very small
- •½ small green bell pepper, diced very small
- •1 (1 ounce) package ranch salad dressing mix
- •1 (8 ounce) package Cheddar cheese, cut into small cubes
Instructions
- 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 bacon and set aside.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Rinse macaroni with cold water until cool; drain.
- Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.
- Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.
Nutritional Facts
Per 8 servings
- Calories: 583
- Carbohydrate: 48g
- Fat: 35g
- Fiber: 3g
- Protein: 18g
- Sugar: 2g
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