THE BEST MACARONI SALAD EVER
Steps:
- Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
- Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
- Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
- Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
- Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!
MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)
This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'
Provided by MHudson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
- Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
- Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 31.6 g, Cholesterol 162 mg, Fat 40.2 g, Fiber 1.5 g, Protein 18.4 g, SaturatedFat 6.5 g, Sodium 451.1 mg, Sugar 2.5 g
MOM'S BEST MACARONI SALAD
Mom's Best Macaroni Salad is a creamy, tangy but not too tangy macaroni salad that will compliment any picnic or BBQ!
Provided by Yvonne
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions.
- Drain; set aside to cool.
- Stir in remaining ingredients and mix until all are fully incorporated.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 252 kcal, Carbohydrate 40 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 298 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE WORLDS BEST MACARONI AND CHEESE SALAD
I usually don't measure and I usually make this for big family gatherings. So Take away from the recipe as you see fit. I get a whole lot of complements on this salad and I enjoy it myself. The bacon bits add crunch and taste.
Provided by Christina M
Categories Cheese
Time 50m
Yield 10-13 serving(s)
Number Of Ingredients 9
Steps:
- Boil macaroni.
- Dice onion.
- Cut olives/cheese/eggs (eggs in big chunks).
- When macaroni is done, drain and rinse until mac is cool.
- Add all ingredients at one at a time stirring in between.
- Add mayo; stir--add mayo; stir.
- Add salt and pepper to taste.
Nutrition Facts : Calories 463.8, Fat 24.1, SaturatedFat 8.3, Cholesterol 224.7, Sodium 972.6, Carbohydrate 41.7, Fiber 4.5, Sugar 2.2, Protein 20.7
MOM'S BEST MACARONI SALAD RECIPE - (4.3/5)
Provided by Proud2bGramma
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
MOM'S BEST MACARONI SALAD
This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!
Provided by Renee Chase
Categories Salad Pasta Salad Macaroni Salad Recipes
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
- In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g
MOM'S MACARONI SALAD
This is a recipe that my mom perfected years ago. I made her write it down so that I could duplicate it. She gives me directions like mayo 1/2" above label of quart jar. Well Best Foods has changed their jars from quarts 32 oz. to a 30 oz. jar, the chumps. So I had to measure everything out, wanted to do it anyways so I could post it here for safe keeping. Have taken this to many BBQ's and I always come home with an empty bowl. The sauce should be very salty tasting, if not add more season salt. If you want more color add more paprika. You can decorate the top with a sliced hardboiled egg, parsley and paprika if you want a nice presentation. This needs to sit for a minimum of 4 hours for the flavors to blend. I just noticed that Beau Monde Seasoning is not showing up, it's the the missing ingredient for the tablespoon. Edited 7/13/09 to reviewer that does not take zmails. YES THE DOZEN EGGS IS CORRECT.
Provided by Shirl
Categories < 60 Mins
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Cook macaroni according to package, drain and place in large bowl.
- Drain olives and pimentos add to bowl.
- Dice onion and pickles add to bowl.
- In smaller bowl add sauce ingredients and mix well.
- Add sauce to macaroni mixture and mix well.
- Chop eggs and stir into macaroni mix well.
- Cover and refrigerate for a couple of hours, taste adding more season salt if necessary (I always need to add more).
- Cover and let sit refrigerated until ready to serve.
Nutrition Facts : Calories 554.9, Fat 33.1, SaturatedFat 5.3, Cholesterol 238.6, Sodium 842.1, Carbohydrate 51.8, Fiber 2.6, Sugar 6.2, Protein 13.6
MOM'S MACARONI SALAD
My Mom has been making this salad since I was a kid and it has always been a summertime favorite. I don't usually measure, so the ingredients listed below are approximate. It is great by itself or as a side dish to your favorites from a BBQ.
Provided by JMSnyder
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni and rinse under cold water.
- Place macaroni in large bowl.
- Chop baby dills, sweet pickles, green onions, celery and add to macaroni.
- Cube the cheddar and add to macaroni.
- Drain the can of olives and add to macaroni.
- Mix the mayonnaise into the salad and stir until salad is coated.
- Refrigerate for 4 hours before serving.
- Add salt and pepper as needed.
Nutrition Facts : Calories 429.5, Fat 21.9, SaturatedFat 6.3, Cholesterol 30, Sodium 1114.6, Carbohydrate 49.6, Fiber 2.8, Sugar 8.5, Protein 10.7
MOM'S SHRIMP MACARONI SALAD
My mom's unusual salad has been popular with friends and family for many years. This salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.
Provided by Becky Wergers
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
- In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.
Nutrition Facts : Calories 221 calories, Carbohydrate 14.6 g, Cholesterol 21.5 mg, Fat 16.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 243.1 mg, Sugar 4 g
MOM'S MACARONI AND POTATO SALAD
My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.
Provided by lauralie41
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
- Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
- Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32
BEST MACARONI SALAD EVER
My mom made macaroni salad for potluck's, bbq's, picnic's, parties, etc during the summer when I was a kid. She taught me how to make it and I've been making it ever since then. A friend of mine came over for a get together and she added the beaver's sweet hot mustard instead of regular mustard and what a difference. It gave it that little something extra that just makes this mac salad stand out from the rest. Although you do want to go sparingly as a little does go a long way.
Provided by ChrissyVas
Categories < 60 Mins
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Get a pot of water to set on stove to a high heat.
- While waiting for the water to boil, chop the green onions, cube the cheese, and dice the pickles. (you can place the diced veggies in a small bowl and set in the fridge -- you don't want the cheese to get too soft.).
- Add the macaroni to the water and cook until aldente and drain out the water. Allow the macaroni to cool.
- Add the Miracle Whip, sandwich spread, and Beaver's Sweet Hot Mustard and mix well. (if you find you need to add more of the sweet hot mustard please add a little at a time as it can over power the other flavors of the salad and be a bit strong tasting.).
- Next add the veggies and cheese. It should be nice and moist. If it's too dry add a little more of the miracle whip and sandwich spread. Also you can add about 2 tablespoons of water if need be to keep from having too much of a miracle whip/or sandwich spread taste.
- Serve imedately or put in fridge. If it becomes dry just add more of the miracle whip and sandwich spread as mentioned above before serving.
Nutrition Facts : Calories 428.1, Fat 17.2, SaturatedFat 9.2, Cholesterol 36.3, Sodium 806.8, Carbohydrate 49.3, Fiber 2.8, Sugar 1.3, Protein 18.9
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