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- 1 package (7 ounces) elbow macaroni
- ¼ pound sliced bacon, diced
- ½ pound sliced fresh mushrooms
- ⅓ to ½ cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅔ cup cider vinegar
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup sliced radishes
- 2 tablespoons minced fresh parsley
- Cook macaroni according to package directions.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
- Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley.
Thank You Taste Of Home for the picture and recipe!