Take-Along Macaroni Salad

Elaine Bovender

By
@Elaine55

This is a great make-ahead recipe to take along to church dinners, family potlucks, picnics, cook-outs, or just make for your own family to enjoy. Whenever I take this macaroni salad, it disappears quickly and I usually don't bring home any left-overs. This is a very versatile recipe and you can use your favorite add-ins and make it your own. Hope y'all enjoy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
12-15
Prep:
20 Min
Cook:
15 Min
Method:
Refrigerate/Freeze

Ingredients

2 c
uncooked macaroni
1 small
bell pepper, seeded and finely chopped (you can use green, red, yellow or a combination)
1/2 small
sweet onion
2 medium
celery stalks, finely chopped
6 large
hard boiled eggs, chopped
1 c
shredded cheddar cheese
1 1/2 c
mayonnaise (your favorite brand)
3 Tbsp
mustard
1 tsp
salt
1/2 tsp
black pepper
2 tsp
sugar

Step-By-Step

1Cook macaroni according to package directions. When tender, pour into colander and rinse with cold water and drain well. Place in covered container and refrigerate for at least one hour.
2When thorougly chilled, add peppers, celery, chopped eggs, and cheddar cheese, mix well and set aside. In small bowl, whisk together mayonnaise, mustard, salt, pepper and sugar. Pour over macaroni mixture and gently mix thoroughly.
3Refrigerate for at least one more hour or overnight. Serve with most any meat dish or take along to share.

About this Recipe

Main Ingredient: Pasta
Regional Style: Southern
Other Tag: Quick & Easy