Macaroni Salad is one of my favorite side dishes for grilled foods. It makes a perfect addition to any barbecue or cook out and goes great with hot dogs or hamburgers.
1 Lb. box Elbow Macaroni
8 hard boiled eggs
1/3 C Minced Celery
2 T Minced Onion
2 1/2 C Salad Dressing (I prefer Miracle Whip)
Salt and Pepper to taste
Cook elbow macaroni according to package directions; drain and cool. Peel, rinse and chop hard boiled eggs. Combine macaroni, eggs, celery and onion. Fold in salad dressing adding milk as needed to moisten dressing and make it smoother. Add salt and pepper to taste as you mix. Refrigerate 3 hours or overnight to let flavors distribute and to chill. Keep refrigerated.
~You can also add 1 to 2 Tablespoons of yellow mustard for additional flavor.
~Rinsing cooked macaroni with cold water will stop the cooking process and keep them from becoming mushy.
~Kids can help peel the eggs and can cut them up with a butter knife!