2 cups elbow macaroni
1 ¼ cups mayonnaise
5 teaspoons white vinegar
1 ¼ cups diced celery
1 large tomato, diced
5 eaches green onions, finely chopped
½ cup shredded Cheddar cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (16 ounces) package bacon
Step 1: Place a large pot on the stove and pour in water and salt. Turn the heat to high and bring to a boil.
Step 2: Add in the elbow macaroni and cook for 8 minutes or until al dente’. Drain and run cold water to rinse.
Step 3: Place the chilled macaroni into a large salad bowl.
Step 4: Add in vinegar, mayonnaise, tomato, Cheddar cheese, celery, green onions, salt, and pepper. Stir until well mixed. Cover with plastic wrap and place inside the fridge for about 2 hours to chill.
Step 5: Place a large skillet on the stove and turn the heat to medium-high heat.
Step 6: Add in the bacon and cook for about 10 minutes or until toasted.
Step 7: Place the cooked bacon on a plate lined with paper towels. Let it sit at room temperature to cool.
Step 8: Crumble and sprinkle over the macaroni.
Step 9: Serve and enjoy!
