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Macaroni Salad

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"Macaroni salad is an American picnic classic. This one has just the right touch of vinegar and sugar brightening up the creamy mayonnaise, crunchy celery, sweet pimientos, and mellow Cheddar cheese. It's economical and easy to prepare, too!"

List of Ingredients

â—¦ 5 pounds elbow macaroni
â—¦ 6 cups diced celery
â—¦ 2 cups diced sweet onions
â—¦ 2 cups diced pimientos
â—¦ 4 cups grated Cheddar cheese
â—¦ ¼ cup white vinegar
â—¦ ¼ cup granulated sugar
â—¦ 6 to 8 cups mayonnaise, as needed
â—¦ Salt and pepper to taste


Recipe

Cook the macaroni in a large pot of boiling salted water until tender but firm (al dente), about 6 to 8 minutes; then drain in a colander and rinse with cold running water.

Transfer the macaroni to a large mixing bowl and add in the celery, onions, pimientos, and grated Cheddar. Add in the vinegar and sugar and toss together; then fold in the mayonnaise. Season to taste with salt and pepper.

Refrigerate, covered, until ready to serve.

Makes 40 servings