The BEST Mac Salad
Equipment
- A large mixing bowl, with lid
Ingredients
- 1 box Macaroni (or your fave noodle)
- 3 Eggs
- 1 Green bell pepper
- 1 Red bell pepper
- 1 Yellow onion
- 1½ cup Mayo
- 2 TBS Sugar
- 1 TBS Seasoned salt
- 2 cups Shredded cheddar cheese
Instructions
- Cook the macaroni according to the package. Drain, Put pasta in your large mixing bowl. Cover and put in the fridge to cool for at least 2 hours.
- Boil your eggs, I do a hard boil for 13 minutes. Let cool in cold water, then peel and set aside.
- After 2 hours, pull your noodles out of the fridge. Dice your peppers and onion. Add them to the pasta bowl. Sprinkle the seasoned salt onto the pasta, peppers and onion.
- Chop up the eggs. (I leave them in big chunks) Add them to the mixing bowl.
- In a small bowl, mix the mayo and sugar. Add a tsp or two of water. Mix. If the mixture is too runny, add a TBS of mayo. If it's too thick, add a tiny bit of water.
- Pour the mayo mixture over the noodles. Gently mix together.
- Add 2 cups of shredded cheddar cheese. Use the prepackaged cheese, freshly shredded will be too wet and goopy. The prepackaged stuff lasts longer.
- Mix together. Cover. I like to let mine sit for at least another hour.
Notes
This recipe is excellent for taking to a party. You can make this a day ahead of time too. It will hold up well in the fridge for several days.