|Julian's Macaroni Salad|
While the classic version uses elbow macaroni, there is no reason you can't use other shapes. My sister prefers the shells, as they hold the sauce well. Just make sure that whatever pasta shape you select can stand up to being stirred in a relatively stiff sauce several times. You don't want a pasta that will break up during preparation.
1 pound elbow macaroni
3 eggs, hard boiled and peeled
1/4 cup minced bell pepper
1/3 cup diced celery
1 cup mayonnaise
1/2 cup Kraft salad dressing
substitute with added mayo and 1 TBL vinegar
1/4 cup sweet pickle relish
3 tablespoons (wet) yellow mustard
3/4 teaspoon dry mustard
salt and pepper to taste
paprika (for garnish only)
Bring a large pot of water to boil adding 4 tablespoons salt and 1 tablespoon oil. Add the macaroni to the boiling water and cook until tender, but not overly soft. Time will vary depending on your pasta shape of choice. Check package directions and taste to determine doneness. Drain and rinse in cold water to stop cooking. Return to cool pot or transfer to mixing bowl.
Chop 2 of the 3 hard boiled peeled eggs, keeping one for a garnish, which you will slice. Finely chop (mince) the onion, pepper and celery.
Add the chopped onion, pepper and celery to the cooled macaroni. Add the remaining ingredients and stir together. Taste and adjust seasoning to your liking. Place in covered bowl in refrigerator overnight or at least 8 hours.
Prior to serving stir and taste. If the salad feels too stiff or dry, ad more mayonnaise, Kraft salad dressing, relish and/or mustard as needed. Stir to combine, transfer to serving bowl and garnish with the remaining sliced boiled egg, sprinkled with paprika.