Wednesday, June 2, 2010

Macaroni Salad

We pretty much used the grill the entire weekend, grilling burgers, hot dogs, steaks and ribs, so all of our sides were consistent with the bbq theme. I can't express our love for macaroni salad enough, we usually buy it from publix and devour the whole container in one sitting, just the two of us. It really is sick, especially when you look at all of the calories in it. Adam decided to make his own (although I played sous chef) and tried out this recipe from We were conisistent with the instructions, only making a few minor changes, and it turned out great, the 4.5 star rating is not a lie! I would suggest letting it sit overnight, as it had to best flavor the next day. Now I am left wondering if Adam has devoured the entire bowl of it by now.....thank goodness I didnt bring any home with me!

Macaroni Salad (from
4 cups uncooked elbow macaroni
1 cup mayonnaise (we used light mayo....and I admit we used 2 cups, it was jsut too mustardy without it)
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional) -omitted
2 tablespoons chopped pimento peppers (optional) -omitted

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

I would wait until this point to add extra mayo, if you choose to.

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