easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cool the macaroni in cold water, let drain for a few minutes.
(1.) Stir in the mayonaise, mustard, and celery salt.
(2.) Dump in the relish, undrained pimentos, & drained olives, stir.
(3.) Cut up the celery & onions, stir them into the salad.
Last, cut up the eggs, add them to the salad.
If you can make this 4-8 hours ahead, or the day before, it 'settles' the flavors together deliciously!
Cook macaroni, rinse with cold water and drain.
In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and black pepper.
Add macaroni, celery, green pepper and onion.
Toss to coat well.
Cover, chill and garnish as desired.
Makes about 8 servings.
Follow the directions for cooking the macaroni on the package. Drain pasta and rinse with cold water.
While the pasta is cooking, cut up the onions, celery and carrot.
In a large bowl, add pasta, tuna and vegetables and add one cup of mayonnaise, adding more if needed. Season the salad with salt and pepper to taste. Cover bowl and place in the refrigerator until completely chilled. The longer it is refrigerated the more the flavors will marry.
In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and black pepper.
Add macaroni, celery, green pepper and onion; toss to coat well.
Cover; chill.
Garnish, as desired. Makes about 8 servings.
In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and black pepper.
Add macaroni, celery, green pepper and onion; toss to coat well.
Cover; chill.
Garnish as desired. Makes about 8 servings.
Boil, rinse, drain and cool macaroni.
Add eggs, carrots, celery and onion to macaroni.
Toss to mix.
Stir in mayonnaise. Season with salt and pepper.
Chill overnight.
Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
Mix together cold macaroni, cheese, and ham in a bowl.
In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
Mix it all together and chill or serve immediately.
Cook macaroni according to package directions, drain and rinse with cold water until cool.
Mix all ingredients.
Chill for 4 hours.
Note: Add more mayonnaise if needed to coat ingredients evenly.
In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth.
Add macaroni, celery, green peppers and onion.
Toss to coat well.
Cover and refrigerate at least 2 hours to blend flavors.
Makes 5 cups.
Cook macaroni; put in a large bowl to cool.
If a bigger batch is needed, double amounts of whatever.
After cooled, add mayonnaise, cheese, crazy salt and whatever else you want to add. Mix well and cool.
Decorate top with small amount of parsley. This goes well with any kind of meat.
o a boil. Cook elbow macaroni in the boiling water, stirring
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again.
Meanwhile, to make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well.
Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for a least 2 hours.
1/2 cup per serving.
Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and paprika.
Let sit overnight for the best results.
NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
Cook macaroni according to package directions. Drain well. Combine macaroni, Spam, cheese, green pepper and onion.
Stir well and chill. Combine mayonnaise, milk, vinegar and salt.
Pour over macaroni salad and toss well.
Cook macaroni according to the directions on the box.
When tender, drain.
Dice pepper, onion, cucumber and tomatoes in small pieces.
Add to the macaroni.
Add 1/2 cup mayonnaise.
Mix well.
Cook macaroni until done.
Drain and cool.
Add chopped boiled eggs to macaroni, Cheddar cheese, chopped green pepper, onion, pickle relish, Miracle Whip and celery salt.
Mix well. Refrigerate overnight.
If macaroni salad is dry in the morning, add Miracle Whip.
Mix all ingredients except Ranch dressing together.
Prepare Ranch dressing according to package instructions.
Pour 1/2 of dressing over macaroni salad.
Mix.
Refrigerate overnight.
Add remainder of dressing prior to serving.