Macaroni Salad

★★★★★ 4 Reviews
CrazyCatLady1103 avatar
By Liz D.
from Annapolis, MD

This is my great aunt's recipe. Every holiday, she would send a jar of this to our house because she knew I liked it so much! Come to think of it, I'm pretty sure I ate the whole jar! Thank you, Aunt Pauline :)

Blue Ribbon Recipe

This macaroni salad recipe deserves a spot on your cookout menu. Liz uses melted cheese to make the pasta extra creamy. Dill pickle juice and pickles give lots of flavor to the recipe. Start with a little juice and continue to add as you go until it suits your taste. The salad also has fresh diced tomato, crunchy celery, a little bit of onion and hard-boiled eggs. It definitely leans towards a dill pickle macaroni salad. This creamy macaroni salad will be great on your summer table.

— The Test Kitchen @kitchencrew
serves A lot
prep time 30 Min
method Stove Top


  • 1 lb
    elbow macaroni, sometimes I use small shells or rotini
  • 6-7 slice
    Velveeta cheese
  • 1/2-3/4 c
    dill pickle juice
  • 3-4 Tbsp
  • 1 Tbsp
    yellow mustard
  • 9
    hard boiled eggs, chopped
  • 2-4
    dill pickles, chopped (I usually use 4 pickles but you can add less depending on your taste preference)
  • 1/4
    onion, chopped
  • 2
    strips celery, chopped
  • 2
    tomatoes, chopped
  • ground pepper (optional)

How To Make

  • 1
    Cook macaroni according to the package. Drain when cooked.
  • 2
    While macaroni and eggs are cooking, chop the pickles, onion, celery, and tomatoes.
  • 3
    Melt cheese over macaroni. Set aside.
  • 4
    Mix pickle juice, mayonnaise, and mustard.
  • 5
    Pour over macaroni.
  • 6
    Once eggs are hard-boiled, peel and chop.
  • 7
    Add eggs, pickles, onion, celery, and tomatoes to macaroni. It's ok to add the eggs while they're warm.
  • 8
    Mix everything together.
  • 9
    Depending on your preference for the texture, you may want to add more mayonnaise. I also add ground pepper to mine.