•2 boxes Kraft Dinner
•1 stick (8 tbsp) butter
•1/2 cup milk
•2/3 cup Tante Marie’s French Dressing
(or, Catalina French from the store)
•2 tsp Sriracha
•2/3 cup mayonnaise
•1 tsp Sriracha
•1/2 cup ranch dressing
•4 slices maple roasted bacon, chopped
Give it a taste, and, if you think it needs it (I did), whisk the remaining teaspoon of Sriracha into the mayonnaise and stir into the cooled macaroni.
Cover and stash in the fridge a couple of hours or overnight.
When you come back to the salad later, the pasta will have absorbed a lot of the moisture from the mayonnaise, which is why we want to stir in the half cup of ranch dressing along with the veggies and bacon to loosen the pasta up and add another layer of flavor.
Toss to combine and serve.
This salad was pretty popular at a backyard gathering, and leftovers were more than welcome here at home along side grilled Polish sausages on poppy seed rolls.