Ingredients:
2 cups elbow macaroni
2 tablespoons oil
2 tablespoons vinegar
1 lb bacon, cooked and crumbled
3/4 lb sharp cheddar cheese, cut in 1 inch cubes
1 celery ribs, diced
2 green onions, chopped
1/2 cup sliced black olives
1 cup mayonnaise ( Hellman’s is good)
1/2 cup half-and-half cream ( do not use milk)
2 -3 teaspoons horseradish ( can use more)
seasoning salt, black pepper ( or use white salt, to taste)
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 10 min.