Old Fashioned Macaroni Salad

Who doesn't love this creamy, tangy, comforting traditional chilled side dish? I'm always asked how I get that old fashioned taste - it's the real mayonnaise. I usually make my own, but never use jarred salad dressing or Miracle Whip here. Macaroni salad is the perfect accompaniment for a summer cookout. Great for pot-luck dinners, picnics, and late night munching.

2 cups uncooked macaroni

1/2 cup mayonnaise (not salad dressing or Miracle Whip)

3 chopped hard boiled eggs

2 teaspoons yellow mustard

1/2 teaspoon Worcestershire sauce

1/2 cup frozen peas

1/4 cup cubed or shredded cheddar cheese

1/3 cup diced gherkin pickles

dash pepper

Cook macaroni according to package directions, drain but do not rinse. While the macaroni are cooking, prepare the dressing:

Place the mayonnaise in a large bowl and add in the hard boiled eggs, mustard, Worcestershire sauce, peas, cheese, pickles and pepper. Stir to combine well. Add in the drained macaroni and toss to coat. Chill at least 3 hours. Serve cold on lettuce leaves.

Serves 6.

Old Fashioned Macaroni Salad

*Notes:

I sometimes add in a bit of finely chopped celery to give a little crunch.
For a fantastic main-dish salad: add in 1 cup chopped cooked ham.
Macaroni is traditional, but who says you can't change it up with a different pasta shape?
As with any dish containing mayonnaise, keep chilled if carrying to a picnic or pot luck dinner. Use a thermal container or ice chest.
How to not "mess up" this recipe:
- Be certain to use real mayonnaise. Miracle Whip has its place in other recipes, but not here.
- Don't rinse the macaroni after they've cooked, you'll want the starch remaining on them to help the dressing stick.