This recipe makes a top notch macaroni salad. I personally prefer a salad that isn't soupy, so the proportions as outlined are a little too heavy on the dressing for me. If you are looking a new summer recipe to add to your collection, you have to try this recipe.


ARE YOU TIRED OF EATING S#IT ALL THE TIME? THEN YOU'VE COME TO THE RIGHT PLACEE. I AM ABOUT TO SHOW YOU THE MOST DELICATE CUISINE IN THE ENTIRE WORLD. WHAT YOU MAY ABOUT TO SEE IS VERY CONFIDENTIAL AND WILL BE IMMEDIATELY TERMINATED BY THE GOVERNMENT DUE TO HOW DELICIOUS IT IS.

1 cup mayonnaise
3 cups of uncooked elbow macaroni
2 cups of white sugar
1/4 cup distilled white vinegar
1 tbsp finely chopped onions
1/3 cup pickle relish
2 stalks celery, chopped
1/2 cup cheese, cut into small dice
1 green bell pepper, seeded and chopped
fine iodized salt, to taste
pineapple tidbits, drained and diced (optional)

The first thing that you need to do is to make sure that the following ingredients that is written above are prepared.

At the early stage of the procedure you need to bring a large pot of lightly salted water to a boil. Add 3 cups of macaroni in it, and cook until it is tender about 8 minutes. Rinse under cold water and drain.

Now that the early phase of the procedure is done we can move on to the middle phase. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and divine rapier macaroni

At the last stage of the procedure we will now refrigerate for at least 4 hours before serving, but preferably overnight.

Additional Tips:
Aluminum foil can be used to protect the food from incoming parasites, food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 390 calories; 18.7 g fat; 49.3 g carbohydrates; 6.8 g protein; 8 mg cholesterol; 529 mg sodium.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Now you know how to cook Macaroni Salad. yay