Updated: Jun 19, 2021
As you're out today honoring Memorial Day, we thought we'd share another recipe for anyone grilling or having a BBQ today.
Of course a BBQ needs some type of grilled meat and baked beans like Sherry shared earlier this week. But we cannot forget a delicious macaroni salad. I have just the recipe that has been a hit from the time I learned how to make it from my mother.
2 cups of macaroni
1 ¼ cup of sugar
6-8 hard cooked eggs
½ a medium sized onion, diced
¼ cup of celery, diced (optional)
3 tablespoons yellow mustard
4 heaping tablespoons Miracle Whip
3 teaspoons of salt
1 ½ teaspoons of celery seed
Cook macaroni in salted water for two minutes less according to box directions. Rinse with cold water. Rinsing with cold water will stop the cooking process so the macaroni does not become mushy. Add sugar and mix well. Slice eggs. Mix eggs, onion, (optional) celery, and salt into macaroni mixture. Add mustard and miracle whip to mixture. Taste mixture. If too tart, add Miracle Whip. If too pasty or not acidic enough, add mustard. Add celery seed and mix well. At this point the mixture will look watery and be very yellow. This is normal and correct. Let salad chill in the refrigerator for an hour or two before serving. The mixture will set up and not be watery.
If you try this recipe, please let us know! We hope you enjoy!