Baconclubmacaronisalad Recipes

BACON RANCH MACARONI SALAD

Steps:

• 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 the bacon.
• 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.
• 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.

BACON AND MACARONI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
• Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.

HOMEMADE BACON

Steps:

• Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
• Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
• Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
• Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
• Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
• Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

BACON MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions., In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.

BACON CLUB MACARONI SALAD

Steps:

• Cook the macaroni until firm-tender; drain well.
• In a bowl, combine the oil and vinegar.
• Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
• In another bowl, combine mayo, cream, horseradish, salt and pepper.
• Blend in with the macaroni mixture; toss well to combine thoroughly.
• Chill in the fridge for 3 hours before using.
• Note: if desired 1-2 hard-boiled eggs may be chopped and added.

MACARONI AND BACON CASSEROLE

Steps:

• Cook noodles as directed on package, drain.
• Add shredded cheese to cooked noodles while still hot and mix together.
• Add v8.
• Add enough milk so there is juice on the bottom of casserole dish, enough that it doesn't dry out, so the milk may not be necessary.
• Add salt and pepper to taste.
• Cover casserole with uncooked bacon slices.
• Bake uncovered at 350 degrees Fahrenheit for 45 minutes to an hour. Bacon needs to be cooked on top.