Chewin'

the News

June 2003

Macaroni Salad

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Meals:	1	2	3	4	5	6
Serves:	6	12	18	24	30	36
Ingredients:
Elbow Macaroni	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Mayonnaise or Miracle Whip	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.	6-1/4 C.	7-1/2 C.
Onion, chopped	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Pickle, chopped	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Sugar	2 t.	1 T.  +  1 t.	2 T.	2 T. +  2 t.	3 T. +  1 t.	1/4 C.
Cider vinegar	2 t.	1 T. +  1 t.	2 T.	2 T. +  2 t.	3 T. +  1 t.	1/4 C.
Prepared mustard	2 t.	1 T. +  1 t.	2 T.	2 T. +  2 t.	3 T. +  1 t.	1/4 C.
Salt	1-1/2 t.	1 T.	1 T. +  1-1/2 t.	2 T.	2 T. +  1-1/2 t.	3 T.

Assembly Directions:
Cook the elbow macaroni per package directions. Drain and set aside to cool. In a large bowl, mix the mayonnaise or Miracle Whip, onion, pickle, sugar, vinegar, mustard and salt together. Stir the cooled macaroni into the dressing mix. Stir until well-combined.

Freezing Directions:
Put the macaroni salad into a rigid container or freezer bag. Seal, label and freeze.

Serving Directions:
Thaw the salad at least overnight in the refrigerator. Stir to combine and serve. Store leftovers in the refrigerator.

Tammy’s Comments:
Elbow macaroni works well with this recipe, but you can use other shapes if you like. During the freezing and thawing process, the macaroni will absorb some of the dressing. So it should be kind of soupy when you put it in the freezer. Otherwise it will be too dry when you thaw it out. You can add chopped celery or chopped boiled eggs to the thawed salad, if you like.
 

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