Email to Cat      

Pimento Cheese Macaroni Salad

Source of Recipe


From "The Southern Sympathy Cookbook" by Perre Coleman Magness



List of Ingredients



• 10 strips bacon
  
• 1 pound elbow macaroni
  
• 4 Tbsp cider vinegar, divided
  
• 7 green onions, white and light green parts only
  
• 3 Tbsp chopped chives
  
• 3 Tbsp chopped parsley
  
• 1½ cups whole buttermilk
  
• 1 cup sour cream
  
• 1 Tbsp Worcestershire sauce
  
• 1½ tsp kosher salt
  
• 1 tsp ground black pepper
  
• 12 ounces sharp Cheddar, grated
  
• 2 (7-ounce) jars diced pimentos, rinsed and drained
  






Instructions



1. Cut the bacon into small pieces and cook over medium-high heat until very crispy. Remove to paper towels to drain and reserve 2 tablespoons of the bacon grease.
   
   
2. Cook the macaroni in a large pot of water with 2 tablespoons vinegar according to the package instructions until cooked through. Drain the pasta, rinse it with cool water, and drain well again. Return the pasta to the pot and add the remaining 2 tablespoons of cider vinegar and the 2 tablespoons of bacon grease. Stir to coat the pasta well and leave to sit for 15 minutes.
   
   
3. Place 4 of the green onions, the chives, and the parsley in a food processor or blender and pulse to chop finely. Add the buttermilk, sour cream, Worcestershire sauce, and salt and pepper, and blend until smooth and combined. Pour the dressing over the macaroni and stir gently to coat. Add the grated cheese, drained pimentos, and cooked bacon and stir to distribute. Finely chop the remaining green onions and add to the salad, stirring to combine. The dressing will absorb and thicken as it chills, so don't worry if it looks a little loose. Taste for seasoning and adjust as needed. Cover the salad and refrigerate until chilled. The salad will keep for 3 days covered and refrigerated. You can stir in a little more buttermilk to loosen the salad up before serving.
   
   Serves 10