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Creamy Loaded Mac and Cheese Salad

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A creamy, tangy, and satisfying mac and cheese salad perfect for BBQs, combining classic comfort with fresh veggies and a flavorful dressing.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams), cooked al dente
  • 1 1/2 cups sharp cheddar cheese, shredded (about 170 grams)
  • 6 slices bacon, cooked crispy and chopped (can substitute turkey bacon or omit for vegetarian)
  • 1/2 cup red bell pepper, finely diced
  • 3 green onions, thinly sliced
  • 1/2 cup celery, diced
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional: chopped fresh parsley or dill for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain fully, about 5 minutes.
  2. While pasta cooks, fry bacon slices in a skillet over medium heat until crispy, about 6-7 minutes. Transfer to paper towel-lined plate to drain and cool. Chop into bite-sized pieces.
  3. Dice red bell pepper, slice green onions thinly, and dice celery. Set aside.
  4. In a medium bowl, whisk together mayonnaise, yellow mustard, sour cream, apple cider vinegar, garlic powder, salt, and black pepper. Adjust seasoning to taste.
  5. In a large mixing bowl, combine drained macaroni, shredded cheddar cheese, cooked bacon, and chopped vegetables. Pour dressing over and toss gently but thoroughly to coat evenly.
  6. Cover bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and salad to firm up.
  7. Before serving, gently stir salad, taste for seasoning, and add fresh chopped parsley or dill if desired.

Notes

Rinse pasta under cold water to prevent mushiness and help dressing cling better. Chill salad for at least 1 hour for best flavor. For crispy bacon, monitor heat carefully or bake at 400°F for 15-20 minutes. Use gentle folding motion when mixing to avoid breaking pasta. Store leftovers in airtight container in refrigerator up to 3 days; avoid freezing.

Nutrition

Keywords: mac and cheese salad, BBQ side dish, creamy mac salad, loaded mac and cheese, summer salad, picnic recipe

Find it online: https://breezybake.com/creamy-loaded-mac-and-cheese-salad-recipe-perfect-for-easy-bbqs/