4 oz. elbow macaroni
4 strips bacon, cut in 1/2 inch pieces
1/2 c. diced celery
1/4 c. chopped green pepper
3/4 c. chopped cucumber pickles
1/4 c. chopped onion
2 tbsp. chili sauce
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/4 c. mayonnaise

Cook macaroni in boiling salted water for about 12 minutes; rinse and drain. Cook bacon bits until crisp; drain well.