MY MACARONI SALAD IN A HURRY WITH WHAT I HAD AT HOME! BOOM!

INTRODUCTION
Sometimes when I am making dinner ideas come up to add to what I am cooking that night. It happened this week and I didn’t want to rush to the grocery store for ingredients. I decided that I wanted to have a mac salad to go with stakes and potatoes. So, I looked all over my pantry and fridge and came up with this side recipe, Smile.
 
Category:  SIDE
Approx. Prep and Cook Time:  20 Minutes
Approximate Cost:    $4.75 or $2.38 per serving
Difficulty Level:  Easy
Allergens, Other: (for Gluten Free please use GF Macaroni)    
Servings 2

​INGREDIENTS
½ lb. (= ½ of a 1 lb. box elbow noodles) (.75)
2 hardboiled eggs, lightly chopped (.40)
4 strips bacon, cooked, fat drained and crumbled (.75)
8 oz. of sharp (cubed or sliced, chopped), cheddar cheese (or Mexican Style Mix) ($1.00)
1 ¼ c. of Ranch Dressing ($1.00)
1 tsp. extra virgin olive oil (.20)
½ c. corn kernels (.50)
Pepperoncini, Lemon Pepper and black pepper, to taste (.15)
 
DIRECTIONS
Boil pasta according to package directions. Drain and rinse with cold water, stir so they don’t stick. Let cool while you prep the rest. (Note: use the pasta water to boil the eggs)
In a med-size bowl mix the ranch dressing, EVOO, corn, lemon pepper, pepperoncini and black pepper, then add the chopped eggs, bacon and cheese.
Now, add the macaroni pasta and mix just until combined.
Add more lemon pepper if you like, to-taste.
Serve immediately or store in an airtight container in the fridge until ready to serve.