- Prepare macaroni according to package directions; rinse with cold water. Drain. Meanwhile, in large skillet over medium-high heat, sauté bacon until crispy. Remove with slotted spoon to clean paper towels; set aside.
- In large bowl, combine mayonnaise, buttermilk, Champagne Garlic Honey Mustard, salt and pepper. Whisk until combined.
- Stir in macaroni, tomatoes, bell pepper and cheese. Toss to combine. Refrigerate, covered, 1-2 hours or up to overnight.
- When ready to serve, stir in Romaine lettuce and bacon.
Makes 10-12 servings.
Make Ahead: Prepare through step 3 up to 12 hours ahead. Refrigerate, covered. Continue with step 4.