Macaroni Salad

Egg Macaroni Salad

Made with elbow noodles, hard-boiled eggs, onion, celery, pickle relish, mayonnaise, Worcestershire sauce, hot sauce, and salt & pepper.

This made SO much macaroni that I had to add MORE of what the rest of the ingredients called for.  There was no way 1/4 cup pickle relish, 3 cups of mayo, the Worcestershire sauce or the amount of pepper called for was going to do ANYTHING for this big bowl of pasta.

I used 2 lbs of pasta like the recipe called for and ended up doubling and tripling the rest of the ingredients so they would flavor and cover the entire bowl of pasta.  I think you just have to keep adding until it’s to your liking or until all the noodles are flavored well.

If I had just put 1/4 cup of relish in that big bowl, it would have been tantamount to not putting pickle relish in it at all!

Recipe for Egg Macaroni Salad

Macaroni Salad

Made with Velveeta macaroni & cheese, Miracle Whip dressing, milk, celery, red bell pepper, hard-boiled eggs, and green onions.

I tried both of these dishes both warm and cold.  They’re good both ways but I tend to like mine on the warmer side.

Recipe for Macaroni Salad

So, if you have nothing else to do today, make a huge bowl of macaroni salad and serve it up both hot and cold.

Take-Away Life Lesson:  Don’t always follow recipes to a science if it’s so obvious there needs to be more or less of something added.  Also, take into account recipes could be misprinted as well sometimes.

3 thoughts on “Macaroni Salad

  1. This dish looks and sounds pretty good, like a lot of recipes I see online I sometimes tinker with a bit, in this case I would definitely cut the macaroni in half 🙂

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