There's a couple of things about this recipe. You want to cook your noodles past al dente because when you run cold water on them, they'll go back to al dente. Also, once it sits in the fridge, the noodles soak up the Miracle Whip. You can be smart and healthier by adding a couple tablespoons of hot water to loosen everything up, or you can be like me and add more Miracle Whip. It's just better. And no, you can't sub the Miracle Whip for mayo. It's gotta be the whip, and I prefer the light version. If you don't like Miracle Whip, you are not going to like this salad. But if you do, make this for your Memorial Day BBQ this weekend, and you'll have people asking for the recipe!
Macaroni Salad Recipe
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1 box pasta (12 ounces, I used bow ties)
1 cup Miracle Whip
1 cup cheddar cheese, shredded or cubed
1/4 cup green onions, diced
3 large celery stalks, diced
1/2 teaspoon garlic powder
Cook your pasta past al dente, drain, and rinse under cold water. Let it dry for about 10-15 minutes. In a large bowl, mix together the Miracle Whip, cheese, green onions, and celery. Add the pasta and stir until everything is combined. Sprinkle the garlic powder on top and stir once more. Place in the fridge until cold. Store in the fridge.
Optional ingredients: 1 can tuna, drained and/or diced pickles
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