Grandma's Tuna Macaroni Salad
"This is the plain old fashioned macaroni salad my grandma used to make, which is still my sister Cathy's favorite."
photo by *Parsley*
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 cups uncooked elbow macaroni
- 1 can tuna in water, drained
- 1⁄2 cup grated cheddar cheese
- 3⁄4 teaspoon salt
- 1 teaspoon dried onion flakes
- 1⁄2 cup chopped celery (optional)
- 3⁄4 cup good mayonnaise (Best Foods, Helmann's, or Vegenaise)
directions
- Cook macaroni according to package directions and let cool.
- Mix in the other items well, adding mayo last.
- Chill well before serving.
- When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.
Questions & Replies
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Reviews
-
Simple and quick to put together. This is what I think of as a classic tuna macaroni salad. No frills or anything fancy; just yummy. I used fresh onions in place of the onion flakes but that's all I changed. Thanx for sharing! -
Wow, the ingredients seemed too simple to be anything worth getting excited over, but I was wrong! I lessed the salt, added a little black pepper and only used 1 1/2 cup dry noodles. This is, to me, the perfect tuna macaroni salad. I'd like to see more of your grandma's recipes! THANKS! -
Simple and tasty! Will be making it again. Thanks for the recipe. -
Wonderful, as always! Sis
Tweaks
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Simple and quick to put together. This is what I think of as a classic tuna macaroni salad. No frills or anything fancy; just yummy. I used fresh onions in place of the onion flakes but that's all I changed. Thanx for sharing!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
