Bacon, Lettuce, and Tomato Macaroni Salad Recipe

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.

Stir mayonnaise vinegar celery tomato green onions Cheddar cheese salt and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.

Mix bacon into macaroni salad to serve.