Grandma’s Macaroni Salad
Allyson Reedy
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Yossy Arefi
- Serves
- 16
- Prep Time
- 1 Hour 15 Minutes
- Cook Time
- 10 Minutes
My favorite thing to eat, without question, is my grandma’s macaroni salad. I know what you’re thinking: Whose favorite food is macaroni salad? But it’s not just any macaroni salad, and especially not the kind you find at grocery stores. My grandma’s version is made exclusively with giant elbow macaroni, lots of hard boiled eggs, and a light coating of a just-sweet-enough blend of mayo, Miracle Whip, and sweet relish. It’s my ultimate comfort food.
My grandma has a giant, basketball-sized Tupperware bowl she always puts her macaroni salad in, and it's usually served on a plate alongside corn on the cob and a burger, or a steak, or something similar off her backyard grill. At my house, we eat it on its own out of a bowl (or sometimes straight out of the stockpot).
And yes, this recipe is designed to serve a crowd, but you can adjust the recipe for practicality.
Ingredients
- 24 ounce (680 grams) large elbow macaroni
- 1/2 medium white onion, diced
- 1 stalk of celery, diced
- 2/3 cup Miracle Whip
- 1/3 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1 teaspoon yellow mustard
- kosher salt (to taste)
- black pepper (to taste)
- 6 eggs, hard boiled (4 diced; 2 sliced)
- 2 tablespoon McCormick’s Salad Supreme Seasoning (plus extra for sprinkling)
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Directions
- Step 1
Bring a large pot of salted water to a boil and cook the macaroni according to instructions.
- Step 2
Drain, then pour cooked macaroni into a large bowl. Add onion and celery and toss to combine.
- Step 3
In a separate medium bowl, mix Miracle Whip, mayonnaise, sweet relish, and yellow mustard. Season to taste with salt and pepper. Transfer to the bowl with macaroni and mix so that all noodles are lightly and evenly coated.
- Step 4
Add in the diced hard boiled eggs and Salad Supreme; mix gently.
- Step 5
Arrange sliced eggs on top and sprinkle with more Salad Supreme seasoning. Store in an airtight container and let chill for at least an hour. Leftovers last for up to three days.