2 cups elbow macaroni 1- 1/4 cups mayonnaise 1- 1/4 cups diced celery 1 large tomato, diced 1-1/4 cup lettuce chopped 5 green onions, finely chopped 1/2 cup shredded Cheddar cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 (16 ounce) package bacon
Directions Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
Stir mayonnaise, celery, tomato, green onions, Lettuce, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 1 hour.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool, crumble when cooled.