Bacon Club Macaroni Salad

• 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 (Hellman's is good)
• 1/2 cup half-and-half cream (do not use milk)
• 2 -3 teaspoons horseradish (can use more)
• seasoning salt, black pepper (or use white salt, to taste)

1. Cook the macaroni until firm-tender; drain well.
2. In a bowl, combine the oil and vinegar.
3. Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
4. In another bowl, combine mayo, cream, horseradish, salt and pepper.
5. Blend in with the macaroni mixture; toss well to combine thoroughly.
6. Chill in the fridge for 3 hours before using.
7. Note: if desired 1-2 hard-boiled eggs may be chopped and added.

elbow macaroni, oil, vinegar, bacon, cheddar cheese, celery, green onions, black olives, mayonnaise, cream, horseradish, salt

Taken from www.food.com/recipe/bacon-club-macaroni-salad-90490 (may not work)