Bacon, Broccoli & Pimiento Macaroni Salad

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SERVINGS
8-10
PREP TIME
20
MIN
COOK TIME
30
MIN
TOTAL TIME
50
MIN
DIFFICULTY
Easy
  • 1 lb Package FARMER JOHN THICK CUT BACON
  • (2) 1lb boxes of elbow macaroni pasta
  • 1 large head Broccoli, stem removed & cut in small florets
  • 1 Orange bell pepper, cut in thinly strips, remove seeds
  • Pimiento Cheese Dressing (see below)

Pimiento Cheese Dressing

  • 4 RED BELL PEPPERS
  • 8 OZ MAYONNAISE
  • 1/4 CUP CONDENSED MILK
  • 1 TBSP SALT
  • 1 TSP BLACK PEPPER
  • 1 TSP PAPRIKA
  • 12 OZ MEXICAN CHEESE BLEND SAVE HALF TO FINISH ON THE PASTA 
  1. Boil pasta according to directions. Drain & set aside
  2. Blanch the broccoli; set aside.
  3. Preheat oven to 450 degrees and cook bacon strips for 13-15 minutes. Chop when done.
  4. In a large bowl, add cooked pasta, blanched broccoli, bell-pepper, chopped bacon and the rest of the cheese blend.
  5. Drizzle pimiento cheese over the pasta and mix until incorporated.
  6. Place in a large casserole pan and drizzle more of pimiento cheese dressing if desired.
  7. Store in a refrigerator overnight or serve the same day.