Ingredients
Bacon, Broccoli & Pimiento Macaroni Salad
1 Pound
Package Farmer John Thick Cut Bacon
1 Pound
2
1-Pound Boxes Of Elbow Macaroni Pasta
2
1
Large Head Broccoli, Stem Removed & Cut In Small Florets
1
1
Orange Bell Pepper, Cut In Thinly Strips, Remove Seeds
1
Pimiento Cheese Dressing (See Below)
Pimiento Cheese Dressing
4
Red Bell Peppers
4
8 Ounces
Mayonnaise
8 Ounces
1/4 Cup
Condensed Milk
1/4 Cup
1 Tbsp.
Salt
1 Tbsp.
1 Tsp.
Black Pepper
1 Tsp.
1 Tsp.
Paprika
1 Tsp.
12 Ounces
Mexican Cheese Blend Save Half To Finish On The Pasta
12 Ounces
Directions
Boil pasta according to directions. Drain & set aside.
Blanch the broccoli; set aside.
Preheat oven to 450°F and cook bacon strips for 13-15 minutes. Chop when done.
In a large bowl, add cooked pasta, blanched broccoli, bell-pepper, chopped bacon and the rest of the cheese blend.
Drizzle pimiento cheese over the pasta and mix until incorporated.
Place in a large casserole pan and drizzle more of pimiento cheese dressing if desired.
Store in a refrigerator overnight or serve the same day.
