Prep 10 mins
Cook 30 mins
My mom made macaroni salad for potluck's, bbq's, picnic's, parties, etc during the summer when I was a kid. She taught me how to make it and I've been making it ever since then. A friend of mine came over for a get together and she added the beaver's sweet hot mustard instead of regular mustard and what a difference. It gave it that little something extra that just makes this mac salad stand out from the rest. Although you do want to go sparingly as a little does go a long way.
- 16 ounces ditalini (package, small round macaroni)
- 1⁄2 cup green onion (sliced thin, it's about 1 small bussell)
- 1 (16 ounce) package cheese (cubed)
- 1 (3 7/8 ounce) can olives (pre-sliced)
- 1 (2 1/4 ounce) can olives (pre-sliced)
- 1 cup Miracle Whip
- 1 cup relish sandwich spread
- 1⁄4 cup pickle (finely diced)
- 1⁄2 tablespoon sweet-hot mustard (I prefer to use the brand Beaver's)
- Get a pot of water to set on stove to a high heat.
- While waiting for the water to boil, chop the green onions, cube the cheese, and dice the pickles. (you can place the diced veggies in a small bowl and set in the fridge -- you don't want the cheese to get too soft.).
- Add the macaroni to the water and cook until aldente and drain out the water. Allow the macaroni to cool.
- Add the Miracle Whip, sandwich spread, and Beaver's Sweet Hot Mustard and mix well. (if you find you need to add more of the sweet hot mustard please add a little at a time as it can over power the other flavors of the salad and be a bit strong tasting.).
- Next add the veggies and cheese. It should be nice and moist. If it's too dry add a little more of the miracle whip and sandwich spread. Also you can add about 2 tablespoons of water if need be to keep from having too much of a miracle whip/or sandwich spread taste.
- Serve imedately or put in fridge. If it becomes dry just add more of the miracle whip and sandwich spread as mentioned above before serving.