HOT BACON MACARONI SALAD

By curly

Ingredients

• 1 package (7 ounces) elbow macaroni
• 1/4 pound sliced bacon, diced
• 1/2 pound sliced fresh mushrooms
• 1/3 to 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup cider vinegar
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced radishes
• 2 tablespoons minced fresh parsley

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Cook macaroni according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon.

In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley.