Best 9 Aunt Janies Macaroni Salad Recipes

GRANDMA'S MACARONI SALAD

Steps:

• In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
• Refrigerate for at least 4 hours before serving. Preferably overnight.
• Stir before serving.

AMERICAN MACARONI SALAD

Steps:

• In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

AUNT JANIES MACARONI SALAD

Steps:

• 1. Boil Elbows , chop all tomatoes, peppers and slice olives and mix well
• 2. Mix together dressing and toss with macaroni mixture.

AUNT TONY'S MACARONI SALAD

Steps:

• Hard boil peel and dice eggs.
• Boil 1/2 lb. elbow macaroni 8 to 10 minutes (1/2 lb. will feed 6-8). (Note: a full 1 lb. box will make enough for 16-20 people)
• Drain macaroni in a colander and rinse under cold water. Allow the macaroni to cool completely before adding the other ingredients. I don't know why but my cousin Judy said this makes a big difference so I did it.
• Add chopped eggs, pimentos, celery seed and mayo. Mix together. It should be creamy. Add a tablespoon of cream at a time if needed to make moist to your taste.
• Add salt and pepper to taste. Optional: Pour into a pretty dish and top with a light shake of paprika to give color.

CHEF JOHN'S CLASSIC MACARONI SALAD

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

CLASSIC MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

AUNT WOOFIE'S MACARONI SALAD

Steps:

• Bring water to a boil and add macaroni.
• Cook until macaroni is done.
• Drain, rinse and set aside.
• In a medium sized bowl mix next 6 ingredients together until well blended.
• If the mixture is too thick add the milk a little at a time until desired consistency is reached.
• Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
• Stir until well blended.
• Add the macaroni and mix well until the macaroni is covered with the mixture.
• You may need to add a little bit more milk to make it easier to mix together.
• Add a tablespoon or so at a time.
• Garnish with the egg slices.
• Sprinkle with Paprika if desired.
• Refrigerate for at least one hour or overnight before serving.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water, and drain. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
• Thaw peas under cold running water. Drain. Toss with celery, scallions, and ham in a bowl. Add to macaroni; toss.
• Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.