I first saw this mac 'n' cheese salad recipe in the July 2016 Asda Good Living magazine and have adapted it slightly and made it LOADS of times over the last 5 years!! It's delicious and incredibly moreish...I guess it helps that macaroni cheese is one of my favourite meals. It's a great dish to serve for a buffet, at a BBQ or to take on a picnic. Leftovers are great to enjoy for lunch too.
Tip
- This mac 'n' cheese salad recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon)
- 300g macaroni or spirali pasta
- 1 tbsp olive oil
- 4 tbsp light mayonnaise
- 2 tbsp reduced fat sour cream
- 1 tsp American-style mustard
- 40g extra mature cheddar, grated
- 40g red leicester, grated
- 1 small yellow pepper, deseeded and diced
- 8 baby cherry or plum tomatoes, halved
- 2 tbsp chopped chives, to garnish
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Instructions
- Heat the grill on high.
- Cook the pasta according to the pack instructions (around 10 minutes). Drain and refresh with cold water. Transfer to a large bowl, toss with the olive oil and allow to cool completely.
- Meanwhile, cook the bacon under the hot grill until crispy (around 5 to 6 minutes, turning once). Leave to cool on a plate with kitchen roll, then roughly chop ready for adding at step 4.
- To make the dressing, put the mayonnaise, sour cream and mustard in a small bowl. Stir together until well combined.
- Stir the bacon, cheese, pepper and tomatoes into the pasta. Drizzle over the dressing and gently stir to combine. Garnish with the chopped chives and serve straight away.
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Mac 'n' Cheese Salad
Ingredients
- 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon)
- 300g macaroni or spirali pasta
- 1 tbsp olive oil
- 4 tbsp light mayonnaise
- 2 tbsp reduced fat sour cream
- 1 tsp American-style mustard
- 40g extra mature cheddar grated
- 40g red leicester grated
- 1 small yellow pepper deseeded and diced
- 8 baby cherry or plum tomatoes halved
- 2 tbsp chopped chives to garnish
Instructions
- Heat the grill on high.
- Cook the pasta according to the pack instructions (around 10 minutes). Drain and refresh with cold water. Transfer to a large bowl, toss with the olive oil and allow to cool completely.
- Meanwhile, cook the bacon under the hot grill until crispy (around 5 to 6 minutes, turning once). Leave to cool on a plate with kitchen roll, then roughly chop ready for adding at step 4.
- To make the dressing, put the mayonnaise, sour cream and mustard in a small bowl. Stir together until well combined.
- Stir the bacon, cheese, pepper and tomatoes into the pasta. Drizzle over the dressing and gently stir to combine. Garnish with the chopped chives and serve straight away.
Notes
- This mac 'n' cheese salad recipe is easily adapted if you’re cooking for less or more people.
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