Bacon Macaroni Salad

This macaroni salad (an earlier version of it, anyway) was one of the first things I learned to do without a recipe. I had moved away and was craving a macaroni salad that my aunt makes. I called her to ask her for the recipe, but of course, she didn't use a recipe. She told me what was in the sauce and explained how to tell if it was the right consistency. I've eyeballed it ever since. I started measuring the ingredients when I joined Weight Watchers and needed to know how much I was using to get an accurate PointsPlus value. That also means that I can post the recipe on my blog!

Originally, this salad contained crab meat. Okay, so it was imitation crab meat, but whatever. I LOVE it like that. Sadly for me, my husband does not like crab, but he loves macaroni salad. The new version of the recipe came about when I was trying to make a macaroni salad that he would eat. What does every man love? Bacon. Okay, so it wasn't really my idea, I saw a recipe for a macaroni salad that used bacon. I figured I could just use my recipe but substitute bacon for crab, and I was right. It turned out great! But if you like crab, try it with crab! Both versions are also good with a small can of sliced olives, but I took that out because olives aren't free in Weight Watchers. On that note, I use light Miracle Whip and Splenda, but feel free to use regular Miracle Whip and sugar.

Bacon Macaroni Salad

1 lb. uncooked elbow macaroni
1 lb. bacon, cooked, crumbled, and cooled
1 large tomato, diced
1 cucumber, peeled and sliced
1 c. Miracle Whip Light
1/2 c. milk
1 packet Splenda
1/2 tsp. paprika
1/2-1 tsp. salt
1/2 tsp. black pepper

Cook macaroni, drain, and run under cold water until completely cooled. In large bowl, mix Miracle Whip Light, milk, Splenda, paprika, salt, and pepper until smooth. Taste and add more salt if needed. Add macaroni, bacon, tomato, and cucumber and fold until everything is evenly coated with the sauce. Sprinkle with additional paprika if desired.