Real Recipes From Real Home Cooks ®

take-along macaroni salad

(4 ratings)
Recipe by
Elaine Bovender
Wilmington, NC

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!

(4 ratings)
yield 12 -15
prep time 20 Min
cook time 15 Min
method Refrigerate/Freeze

Ingredients For take-along macaroni salad

  • 2 c
    uncooked macaroni
  • 1 sm
    bell pepper, seeded and finely chopped (you can use green, red, yellow or a combination)
  • 1/2 sm
    sweet onion, peeled and finely chopped
  • 2 md
    celery stalks, finely chopped
  • 6 lg
    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.