This Macaroni Salad recipe is nothing like that premade junk in the grocery store! Honestly, before I had this recipe of my husband’s, I swore that I didn’t like Macaroni Salad. That is, until I had this can’t-stop-eating perfection! Make this recipe for your next cookout and it’ll be the first dish gone, I promise!
My whole life I said I did not like Macaroni Salad because all I ever experienced was what I had at cookouts that was purchased from the grocery store. I thought it was terrible. I had refused to eat it as a kid. As an adult, I would eat some to be polite, but I never went for seconds. When I met my husband, he made us Macaroni Salad one day. When he mentioned it to me, I doubted that I would like it. He promised I would love his recipe and I therefore gave it an honest try. OH MY GOODNESS!!!!!!!! I couldn’t believe what I was tasting!!! I couldn’t believe people actually bought the premade grocery store stuff still. This is SO easy to make and every bite is packed with flavor!
How It’s Done
First, get a pot of salted water to a rolling boil over medium-high heat. When boiling, add two cups of elbow macaroni pasta. Boil this to just a tad over Al Dente (usually 7 minutes). Drain the pasta and let it cool on the counter for at least thirty minutes. You can quick-chill the pasta if you don’t have the time to wait.
While pasta is chilling, prep the rest of the ingredients. Chop one large celery stalk into small pieces (about 1/2 inch), chop one small white onion, quarter one cup of cherry tomatoes, and cut up 1/2 cup of Colby Jack cheese into small cubes. After the pasta has completely cooled down, throw in a large bowl and add all of the ingredients! If you like a creamier macaroni salad, use up to 1/2 cup of mayo. We LOVE Dukes, but really your favorite mayo will work, although I highly recommend using Dukes for this. When ingredients are mixed, add the 1/2 teaspoon of Morton Nature’s Seasoning, and stir well to combine. Let this sit in the refrigerator for at least two hours. This allows all the flavors to merry into one another. If you can make this a day in advance, that is even better!
Now…serve, eat & enjoy!
Macaroni Salad
Ingredients
- 1 cup elbow macaroni
- 1 cup cherry tomatoes, quartered
- 1 celery stalk, cut into small pieces
- 1/2 small white onion, chopped
- 1/2 cup Colby Jack cheese, cut into small cubes
- 1/2 cup Dukes mayonnaise
- 1/2 teaspoon Morton Nature’s Seasoning
Instructions
- Bring a pot of heavily salted water to a boil over medium-high heat.
- Add 1 cup of elbow macaroni and cook until just a tad over Al Dente (usually 7 minutes).
- Drain the pasta, let cool on the counter for 30 minutes. Or quick chill the pasta in a colander in a bowl of ice water.
- Prep the ingredients while pasta is chilling. Chop celery into small pieces, chop onion, quarter one cup of cherry tomatoes, and cut up 1/2 cup of Colby Jack cheese into small cubes.
- When pasta is completely cooled, transfer to large mixing bowl. Add the chopped ingredients and mayonnaise. Stir well to completely combine.
- Add 1/2 teaspoon of Morton Nature’s Seasoning, stir again.
- Cool in refrigerator for at least 2 hours, or for best results overnight.
