Bacon Club Macaroni Pasta
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 rib, diced
2 green onions, chopped
1/2 cup sliced black olives
1 cup mayonnaise
1/2 cup half-and-half cream (do not use milk)
2 -3 teaspoons horseradish (can use more)
seasoning salt, black pepper
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.