This is a recipe I have been making for about 24 years. I can't remember the lady's name who published the book I got it from, but she was a real stickler about what you feed your kids. I started making this when my boys were preschool age. I would always make sure a had a big batch when they had a sitter, so she didn't fill them up with junk, and they would be on a sugar high when I got home at night. I am still making this today and I enjoy it as a healthy meal or snack anytime. I must say I usually triple this when I make it, as there was 5 of us.It keeps well in frig for a few days, and the boys would eat it for snacks a lot. It made me feel better that they were eating healthy. I used American cheese and I must say on my bowl I would add salt. I love this dish.
- Cook macaroni according to directions on package.
- Drain and chill, adding lemon juice to macaroni.
- When chilled add rest of ingredients and refrigerate till serving time.
I wasn't sure about this recipe because it was so simple, but it does have plenty of flavor. I used brown rice macaroni, and doubled it, though I forgot to double everything else. Still, it came out great with those proportions. I used about half the cheese, in shreds, because that's what I had. And I used lite miracle whip instead of mayo because I love miracle whip! I minced the celery and carrots in the food processor for the sake of easiness, and it created a great texture. This is a great recipe that will be perfect for keeping cold macaroni salad in the fridge during those hot summer days I don't want to heat up the kitchen. This kind of salad costs $7 per pound at my grocery store, so it's a bargain to make, too. :)
Excellent tasting pasta salad and very simple to make. I was a little skeptical about it as it is so easy to put together but it did not disappoint.
I love it & so does my family. It is light and still gives you what you crave. I feel good about feeding it to my 2 year old. Thanks for sharing. Tt is a regular in our house, esp over the summer.