Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
dice chicken breast into cubes.
dice pineapple (tidbit size).
peel and dice apple.
dice cheddar cheese.
mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!
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.
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.
Boil macaroni according to box recipe.
Rinse in cold water after they are cooked.
Mix mayonnaise with sugar and vinegar thoroughly, then add other ingredients. Pour over macaroni and mix.
o a boil. Cook the macaroni 10 minutes, or until al
Cook macaroni according to package.
While it is cooking, combine tomato, cheese, carrot, celery, green or red pepper, olives, and onion in a large mixing bowl.
Stir in mayonnaise and vinegar.
When the macaroni is done, immediately run cold water over the pasta in a colander to stop cooking and to rinse.
Add the macaroni to tomato mixture. Toss gently to mix. Season, to taste, with salt and pepper.
Cover and refrigerate several hours or overnight, to let the flavors blend.
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 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.
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 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.
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
Cook, drain and cool macaroni.
Add chopped carrots, onion, chopped celery, pickles and chopped cheese.
Mix together mayonnaise, Eagle Brand milk and white vinegar.
Mix and pour over macaroni salad.
Mix vegetables with cooked macaroni. Mix vinegar and sugar very well. Then add oil, mixing well. Pour dressing over macaroni salad and mix well. Cover and refrigerate overnight, stirring occasionally.
On two plates, start with the hard-cooked egg, sliced lengthwise for the face.
Next, slice the tomato in half and add to the plate.
Shred the carrot and arrange around the face of the egg for hair.
Arrange the lettuces for the skirt.
Take 3 cloves for the eyes and nose and 3 for the other plate.
Slice the celery sticks and arrange for the arms and legs.
Dab mayo for buttons on the tomato.
Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt.
Enjoy.
Boil pasta until tender.
Drain and cool pasta.
Mix all ingredients in large bowl and add mayonnaise or salad dressing. Garnish top with grated cheese and bacon bits.
Macaroni salad is good served immediately or refrigerated until chilled.
efrigerator until needed.
Cook macaroni as directed on package, just