My Moms Awesome Macaroni Salad Enough To Feed A Crowd Recipes

MOM'S BEST MACARONI SALAD

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Provided by Renee Chase

Categories Salad Pasta Salad Macaroni Salad Recipes

Time 30m

Yield 16

Number Of Ingredients 11

Mom's Best Macaroni Salad image

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g

Ingredients

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

MOM'S AWESOME MACARONI SALAD- ENOUGH TO FEED A CROWD

A twist on traditional macaroni salad that includes tuna, tiny shrimp, hard boiled eggs, and cucumber instead of celery. Delicious and even better the next day!

Provided by MHudson07

Categories < 4 Hours

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

Mom's Awesome Macaroni Salad- Enough to Feed a Crowd image

Steps:

Cook elbow macaroni per package directions; drain and rinse in cold water.
While the macaroni is cooking, chop the onion and seed and chop the cucumber.
In a large bowl, whisk together the mayonnaise, vinegar, sugar, seasoned salt, and black pepper. Stir in the drained chunk light tuna,baby shrimp,chopped onion and chopped cucumber and mix all ingredients thoroughly. Chop 4 of the hard boiled eggs and add to the mixture. Stir in the drained elbow macaroni. This may seem to be "runny" initially but it firms up nicely as it cools. Slice the remaining 2 hard boiled eggs and place on top; garnish the top of the salad by sprinkling with paprika. Cover and place in the refrigerator and allow it to cool for at least 1-2 hours prior to serving; ideally chilling it overnight is better so the flavors can mingle.

Nutrition Facts : Calories 430.3, Fat 20.1, SaturatedFat 3.4, Cholesterol 152.9, Sodium 641.4, Carbohydrate 42.8, Fiber 1.5, Sugar 5.5, Protein 19.2

Ingredients

1 lb elbow macaroni
2 1/2 cups mayonnaise
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1 1/2 teaspoons seasoning salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 (5 ounce) cans light chunk tuna in water, drained
2 (4 ounce) cans baby shrimp, drained
6 hard-boiled eggs, peeled (divided)
1 large cucumber, seeded and chopped
1 small sweet onion, chopped
1/4 teaspoon paprika, for garnish