Ingredients Jump to Instructions ↓

  1. 224 g sliced bacon

  2. 336 g uncooked elbow macaroni

  3. 2 cups prepared mayonnaise

  4. 1/2 cup buttermilk

  5. 2 tbsp. fresh lemon juice

  6. 2 tbsp. Dijon mustard

  7. 1 tbsp. sugar

  8. 280 g sliced mushrooms

  9. 280 g package frozen, thawed peas

Instructions Jump to Ingredients ↑

  1. Cook bacon in a large skillet until crisp. Drain bacon on paper towels, cool and chop. Heat a large saucepan of lightly salted water to a boil. Add macaroni and cook until just tender, stirring frequently. Drain macaroni well and cool under cold running water. Drain again. Whisk together mayonnaise, buttermilk, lemon juice, Dijon and sugar in a large bowl. Add macaroni, bacon, mushrooms and peas. Toss well to coat. Cover and refrigerate until ready to serve.


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