mega macaroni salad

Name: Mega Macaroni Salad
Prep time: 2 h
Cook time: 8 h
Cuisine: American
Ingredients: 3 pound(s) elbow macaroni, cooked, rinsed and cooled; 12 - eggs, hard boiled, peeled and chopped; 1 pound(s) frozen peas, thawed; 2 cup(s) real bacon pieces (not bacos); 1 pound(s) mild cheddar cheese, cubed in small pieces; 2 quart(s) mayonnaise; 8 ounce(s) dijon mustard; 10 ounce(s) dill pickle relish; 1 - large sweet onion, finely shredded; 1/4 cup(s) sugar

(1 RATING)

50 Pinches

Sheila Kremer

Tyndall, SD

Updated on Oct 18, 2011

This is my go-to recipe when I need to make a large amount of salad for fundraiser meals. I mix this in my 13 quart stainless steel bowl and then chill in refrigerator in a 3 gallon pail until serving time. Cook time includes chilling time in the refrigerator. I wrote this out as I make it in a step-by-step manner so that my daughters could also make it.

Rate

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prep time 2 Hr

cook time 8 Hr

method Refrigerate/Freeze

yield a crowd

Ingredients

3 pounds elbow macaroni, cooked, rinsed and cooled
12 - eggs, hard boiled, peeled and chopped
1 pound frozen peas, thawed
2 cups real bacon pieces (not bacos)
1 pound mild cheddar cheese, cubed in small pieces
2 quarts mayonnaise
8 ounces dijon mustard
10 ounces dill pickle relish
1 - large sweet onion, finely shredded
1/4 cup sugar

How To Make mega macaroni salad

Step 1

Boil macaroni in large kettle until tender. Remove from heat and drain in two colanders; rinse with cold running water until cool and drain well. While the macaroni is cooking, set the peas in a small colander and rinse with cold water to thaw and let drain. Peel and chop the eggs. I usually cook the eggs the day before I need them and then store in the fridge so they are easier to peel. Cube the cheese and set aside. Shred onion in mini food processor and mix together the mayonnaise, dijon mustard, dill pickle relish, onion and 1/4 cup sugar and set in fridge to chill.

Step 2

Once the macaroni has cooled and is drained well, pour into 13 quart mixing bowl. Pour the dressing over and stir well. Stir in eggs, bacon pieces, peas and cheese. Cover bowl with foil and store in refrigerator over night. Check the salad the next morning and if it seems dry, add in more mayo/mustard combination (2 cups mayo and 2 tablespoons mustard mixed together). Put in pail and refrigerate until serving time.
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