I have been eating this macaroni salad for pretty much my whole life, and I love it. I think it's perfect for most occasions, and almost everyone loves it (everyone except my husband who hates pasta). In fact, one of my friends requested a bowl of this as her Christmas present one year. I get requests for the recipe frequently, but it's one of those things that you throw together until it looks right. So I made it and measured everything out because I love you guys. It only requires six ingredients, it's a breeze to make, and it's pretty easily adaptable...although I never stray too far from the original. If I want to make this a main dish, I add a can of drained tuna. My parents add pickles to it, but that addition never makes it to my bowl because pickles are the devil!
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
Print this recipe
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
A She Makes and Bakes Family Original
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
Print this recipe
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
A She Makes and Bakes Family Original
