Mega Macaroni Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 50-60
YIELD: 3 gallons
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Boil macaroni in large kettle until tender. Remove from heat and drain in two colanders; rinse with cold running water until cool and drain well.
  • While the macaroni is cooking, set the peas in a small colander and rinse with cold water to thaw and let drain.
  • Peel and chop the eggs. I usually cook the eggs the day before I need them and then store in the fridge so they are easier to peel.
  • Cube the cheese and set aside.
  • Shred onion in mini food processor.
  • Mix together the dressing ingredients and set in fridge to chill.
  • Once the macaroni has cooled and is drained well, pour into 13 quart mixing bowl.
  • Pour the dressing over and stir well.
  • Stir in eggs, bacon pieces, peas and cheese.
  • Cover bowl with foil and store in refrigerator over night.
  • Check the salad the next morning and if it seems dry, add in more mayo/mustard combination (2 cups mayo and 2 tablespoons mustard mixed together). Put in pail and refrigerate until serving time.
Advertisement