Where can I find a good macaroni salad recipe?

INGREDIENTS:





* 10 pounds macaroni


* 3 tablespoons vegetable oil


* salt (optional)


* 6 onions, chopped


* 3 green bell pepper, chopped


* 2 carrots, chopped


* 12 eggs


* 1/2 pound cooked ham, diced


* 3 cloves garlic, crushed


* 1 cup olive oil


* 2 cups mayonnaise


* 3 tablespoons balsamic vinegar


* salt and pepper to taste





DIRECTIONS:





1. Bring a very large pot of lightly salted water with oil to a boil. Add macaroni and cook for about 30 minutes or until al dente; drain.


2. Place eggs in a large saucepan and cover with cold water. Over medium heat, bring water to a boil. Lower heat and simmer for 12 to 17 minutes. Immediately remove from heat and plunge in cold water. Remove from water, peel and chop.


3. In a large bowl mix together: onion, bell pepper, carrots, chopped eggs and ham. In another bowl mix together garlic, olive oil, mayonnaise, balsamic vinegar, salt and pepper.


4. Stir together: vegetable and egg mixture, mayonnaise mixture and cooked macaroni.Where can I find a good macaroni salad recipe?
http://kraftfoods.comWhere can I find a good macaroni salad recipe?
Try these sites. Happy cooking!
This is a very good one from Cook's Country magazine:





Cool and Creamy Macaroni Salad


Serves 8 to 10





Don鈥檛 drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you鈥檝e made the salad ahead of time, simply stir in a little warm water to loosen the texture.





Table salt


1 pound elbow macaroni


1/2 small red onion , minced


1 rib celery , minced


1/4 cup minced fresh parsley leaves


2 tablespoons lemon juice


1 tablespoon Dijon mustard


Pinch cayenne pepper


1 1/2 cups mayonnaise


Ground black pepper





1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.





2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)
Ask my mom. She makes the best macaroni salad.
I foundered on the traditional macaroni salad (with just plain mayonnaise) when I was very young because I ate too much of it too often. Couldn't eat it again until it was made with the recipe below, which I use when making macaroni OR potato salad. I've listed it both in the original measurements that were passed down to me (usually double these amounts for about three cups cooked and drained macaroni) and the one for five pounds of potato salad:





ORIGINAL:





3 T mayonnaise


3 tsp sugar


3 tsp cream


3 tsp vinegar


Celery seed





FIVE POUNDS POTATO SALAD:





陆 C + 1 T mayonnaise


scant 录 C sugar


scant 鈪?C cream


scant 鈪?C vinegar


Celery seed





Mix ingredients well, then stir into cooked and drained macaroni or potatoes cut for salad. LIGHTLY top with celery seed.





Source: My mother-in-law





PS: tsp = teaspoon; T = tablespoon; C = cup
cooks .com
Cooks.com, good luck
Make your Macaroni according to directions. Mix in Mayo or Miracle Whip. Put in a tablespoon of yellow mustard, more if desired (this adds a nice zip to the taste). Add some diced cucumbers, celery, tomatoes, and green or red bell peppers (you can use any combo of these if you don't want them all. Mix well. I've also added tuna or hard boiled eggs, your choice. The best thing to do is try a few different variations to see what you like best.
I have a good macaroni recipe. I've been making it for years and everyone loves it. Of course it depends on how many people you're cooking for but this is what I do.





1 lb. elbow macaroni


1 red or yellow bell pepper


1 green bell pepper


1 to 2 cucumbers


2 tomatoes


3 celery stalks (also chop some leaves and throw them in)


2 cans of solid white tuna in water (shredded)


1 jar of Cains brand mayonnaise (you can use any kind you like but i think it works better with Cains)


chop veggies into small chunks while pasta is cooking


when pasta is done, drain completely rinse with cold water


add tuna, veggies and mayo and mix


salt %26amp; pepper to taste


yum yum yum





I also have a good recipe for potato salad:


5 lbs. Yukon Gold brand potaoes


3 boiled eggs


2 onions


1 cup scallions


2 or 3 stalks of celery


1/2 package of bacon


again I use Cains brand mayo





Peel and cut potatoes into desired chunks (smaller pieces will cook faster)


Cook until desired texture, you don't want them mushy but you want them cooked


Boil eggs (let sit in cold water in fridge until cool)


Cook bacon ( I prefer to cook it in the oven @ 350 for 10 mins or until crispy, It's less messy than on the stovetop, just put in on a baking sheet with tin foil....oh yeah save the grease)


chop veggies while cooking (I usually cut them into small pieces)


chop up egg


drain potatoes completely


crumble bacon


add veggies, bacon some bacon grease and eggs to potatoes


mix then add mayo


salt and pepper to taste


I use peprika sometimes too.





I know these are pretty fatty recipes hope no one is on a diet





P.S. I've tried most of the other ideas and this one works for me for everyone's tastes. I've always gotten an excellent response. I hope you try it. lol yummy
go to allrecipes.com!
Macaroni-Bacon Salad:





Prep and cook time: about 25 minutes.





1/3 cup sugar


1/4 cup all-purpose flour


8 slices bacon (8 oz.), chopped


1/2 cup distilled white vinegar


12 ounces dried macaroni (2 3/4 cups)


3/4 cup finely chopped celery


1/3 cup thinly sliced green onions


Salt and pepper





1. In a bowl, combine sugar and flour.





2. In a 2- to 3-quart pan over medium-high heat, stir bacon often until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 3 tablespoons fat from pan.





3. Add sugar-flour mixture to drippings in pan over medium-high heat. Stir for 1 minute, then add 1 1/2 cups water and the vinegar. Stir until mixture is boiling, 2 to 3 minutes.





4. In a 5- to 6-quart pan over high heat, cook macaroni in boiling water, stirring occasionally, until just tender to bite, 8 to 10 minutes. Drain and return to pan. Stir vinegar mixture into macaroni. Let cool.





5. Just before serving, stir bacon, celery, and green onions into macaroni. Season generously with salt and pepper. For a looser texture, stir in about 1/2 cup water. Pour into a serving bowl.





Yield: Makes 2 quarts; 8 to 10 servings
1 cup macaroni


3/4 cup cubed Cheddar cheese


1 stalk celery, chopped


1 green bell pepper, chopped


1/2 cup frozen green peas, thawed


1/3 cup chopped onion


1/4 cup mayonnaise


1/4 cup sour cream


2 tablespoons milk


1 1/2 tablespoons sweet pickle relish





--------------------------------------鈥?br>




DIRECTIONS:


Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.


Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.
epicurious.com has great recipes.
foodnetwork.com





I would try '30 minute meals'.





good luck