Cook macaroni.
Drain and let cool. Cut cheese, tomatoes, cucumbers and bell peppers in little cubes.
Mix this with cooled macaroni, relish and Miracle Whip to taste.
(Original recipe did not list quantities or ingredients.)
Cook macaroni.
Drain and cool.
Chop green pepper, cucumber and tomatoes fine.
Add to macaroni and add Miracle Whip to taste. Refrigerate until time to serve.
Stir before serving.
Cook and rinse your macaroni.
Boil eggs.
In large bowl combine onion and pepper; add in macaroni, eggs and Miracle Whip. Add black pepper to taste.
In a pot boil water and cook rotini. while you're cooking pasta.
In a bowl combine celery, carrots,tomatoes and green onions.
Once pasta is cooked, drain, run cold water on it for a few min until it's cooled down; then add Miracle Whip or whipped dressing, sweet green relish, and mustard.
Stir it up and then add paprika, salt, pepper.
Stir it again.
*You can add whatever vegetables you like--I would add green peppers and cucumbers myself as well.
Cook and drain macaroni according to manufacturer's directions.
Sprinkle macaroni with half the dill weed and chill in the fridge.
Mix together Miracle Whip, celery salt, and remaining dill. Add tuna and onion to dressing mixture.
When macaroni is cooled, stir in dressing mixture. Add green pepper, cucumber, and cheddar.
Cover and chill.
cold salad or use as is in a recipe.
NOTE
In a large frying pan or electric frying pan, stir spaghetti sauce, miracle whip, and elbow macaroni into hamburger.
Heat through, stirring occasionally.
Top each serving with shredded cheese.
Cut bacon into small bits and fry until very crispy. Drain and let cool.
Shred carrots, and mix with peas, noodles, and bacon in a large bowl.
Cover with the Miracle Whip.
Mix in Ranch packet.
Best if chilled overnight.
oo soft.).
Add the macaroni to the water and cook
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.
Boil macaroni according to package directions and drain well.
Allow macaroni to cool.
Clean and prepare vegetables as listed (peel, seed, dice, etc.) Mix cooled macaroni, veggies, Miracle Whip and Dorothy Lynch until evely coated.
Refrigerate until well chilled.
This is best served very cold.
NOTE: The measurements on the miracle whip, mayonnaise, pickle juice and sugar
In a large bowl, combine noodles, veggies, raisins, and sunflower seeds.
In a small bowl, combine mayonnaise, Miracle Whip, vinegar, and sugar well.
Pour dressing over salad and mix well.
Season with salt and pepper to taste.
Chill for at least 1 hour before serving in a covered bowl.
Stir again before serving and adjust seasonings if needed.
If too dry, add a an extra spoonful of may or Miracle Whip if desired.
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.
Cook macaroni according to package directions.
Drain.
In a large bowl, combine macaroni, vegetables, cheese and seasonings. Toss to mix.
Fold in Miracle Whip and mayonnaise.
Chill.
Cook macaroni.
Hard-boil eggs.
Cut up 5 eggs.
Add to macaroni.
Dice pickles, green pepper and onion.
Add to macaroni. Mix Miracle Whip and pickle juice until creamy.
Then add sugar, pepper, salt, and mustard.
Add to macaroni.
Mix together.
Take the last 2 eggs and slice.
Put on top of macaroni.
Place macaroni in 3-quarts of boiling water with 1 teaspoon salt.
Boil for 15 minutes.
Drain macaroni and add the chopped or diced green peppers, celery, onions and tomatoes in medium bowl. Mix French dressing and Miracle Whip together and pour over salad.
Recipe can be reduced to half.
In a large bowl combine salmon, green pepper, green onion, mayonnaise (or Miracle Whip), Worcestershire sauce, lemon pepper and lemon juice.
Mix together.
Add hot cooked macaroni and toss together.
Salad can be served at once or refrigerated and served cold.
Cook your macaroni in a big pot of boiling, salted water for 9-10 minutes. Immediately drain and rinse until cold water to stop cooking. Drain and place in large bowl.
Add the celery, onion, green onion, bell pepper, jalapeno, carrot, miracle whip, lemon juice, salt, pepper, and sugar. Toss well to combine.
Let chill for at least 1 hour before serving, stirring once or twice. Add a little more miracle whip to taste if you want it creamier!
Enjoy :).