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Creamy Bacon Macaroni Salad with Cheddar and Ranch

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A creamy, smoky, and cheesy macaroni salad featuring crispy bacon, sharp cheddar, and tangy ranch dressing. Perfect for potlucks, quick dinners, and gatherings.

Ingredients

Scale
  • 8 ounces elbow macaroni pasta, cooked al dente
  • 6 slices bacon, cooked crispy and chopped
  • 1 cup shredded sharp cheddar cheese (about 110 grams)
  • 2 celery stalks, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup mayonnaise (about 120 ml)
  • 1/2 cup ranch dressing (120 ml), store-bought or homemade
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon or yellow mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package instructions, usually around 7–8 minutes, until al dente. Drain well and rinse under cold water to stop cooking and cool pasta.
  2. While pasta cooks, heat a skillet over medium heat. Add 6 slices of bacon and cook until crispy, about 6–8 minutes, turning occasionally. Remove bacon and drain on paper towels. Once cooled, chop into bite-sized pieces.
  3. Finely chop 2 celery stalks and 1/4 cup (40 g) red onion. Shred 1 cup (110 g) sharp cheddar cheese.
  4. In a large mixing bowl, whisk together 1/2 cup mayonnaise, 1/2 cup ranch dressing, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, salt, and pepper to taste until smooth and creamy.
  5. Add the cooled macaroni, chopped bacon, celery, onion, and shredded cheddar to the bowl with dressing. Gently fold everything together until evenly coated, being careful not to mash the pasta.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently before serving and adjust salt and pepper if needed.

Notes

Do not overcook the pasta; rinse with cold water to stop cooking. Cook bacon until crispy but not burnt and add it just before serving to keep it crunchy. Use freshly shredded cheddar for better melting and texture. Chill salad for at least 1 hour to let flavors meld. Adjust seasoning after chilling. For gluten-free, use gluten-free pasta. For dairy-free, substitute mayo and ranch with plant-based alternatives.

Nutrition

Keywords: macaroni salad, bacon, cheddar, ranch dressing, creamy salad, potluck recipe, easy side dish

Find it online: https://zorbmeal.com/creamy-bacon-macaroni-salad-recipe-with-cheddar-and-ranch-easy-guide/