Prep 5 mins
Cook 10 mins
My DH will not eat macaroni salad if it has any "crunchies" (onion, celery, peppers, etc)in it, so, in order for me to include it in my dinners, I had to be creative. All ingredients are really to taste, as I have a tendency not to measure. This is a great idea for kids also, as I know that when many of the children in our family were small they didn't like onions.
- 16 ounces elbow macaroni (one box of any type will do)
- 2 (6 ounce) cans tuna
- 1⁄2 cup mayonnaise (add more to desired consistency)
- 2 teaspoons onion powder
- 3 teaspoons celery seeds
- 1 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 2 hard-boiled eggs (optional)
- Prepare the pasta according to directions on box.
- Drain and rinse with cold water.
- In a large bowl, combine cooked pasta with remaining ingredients.
- Serve cold.
It was a salad and sandwich night and this was a great salad choice as I forgot to buy celery when I did the shopping. After mingling for a couple of hrs in he fridge all of the flavors played very nicely together and made a great tasting mac salad.
It's a great, simple recipe that while satisfying the "no crunchies" can be enhanced with "crunchies" as desired. I used about 3/4 cup of mayo and it was perfect. This was an easy and quick recipe that allowed me to use food in my cupboard.
Your title made me smile and I knew I had to try this. As I child, I didn't like crunchies in my macaroni salad so my mom would make me my own batch. This recipe was easy to make. I followed the recipe as written but I needed to add a lot more mayo then indicated. I put in one cup and it still wasn't enough. From there I just dumped it in, I didn't measure. We thought it was missing something though- just not sure what (and it wasn't anything cruchy! LOL) I did add the optional eggs.