Take-Along Macaroni Salad

Elaine Bovender


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!


★★★★★ 3 votes

20 Min
15 Min


  • 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, peeled and finely chopped
  • 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
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 2 tsp

How to Make Take-Along Macaroni Salad


  1. Cook 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.
  2. When thoroughly chilled, add peppers, celery, chopped eggs, chopped onion, 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.
  3. Refrigerate for at least one more hour or overnight. Serve with most any meat dish or take along to share.

Printable Recipe Card

About Take-Along Macaroni Salad

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

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