Best Mega Macaroni Salad Recipes
MEGA EGGA MACARONI SALAD - BIG DADDY'S HOUSE
I have not tried this recipe. I got it from Food Network it's a Aaron McCargo Jr. recipe from Big Daddy's House.
Provided by internetnut
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
- In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
- Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.
Nutrition Facts : Calories 1801.2, Fat 78.4, SaturatedFat 14.2, Cholesterol 681.8, Sodium 5137.5, Carbohydrate 223.2, Fiber 8.4, Sugar 21.2, Protein 50.7
MEGA EGGA MACARONI SALAD
Provided by Aaron McCargo Jr.
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
- In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
- Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.
MEGA MACARONI SALAD
Made this yesterday for a fund-raising benefit tonight and while the recipe is still in my brain I thought I'd better post it so the next time I make a pailful of salad I remember the proportions. I mixed this in my 13 quart mixing bowl and then put it in a 3 gallon pail to transport to the benefit.
Provided by sklhczech
Categories For Large Groups
Time 3h
Yield 3 gallons, 50-60 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 350.7, Fat 20, SaturatedFat 5.1, Cholesterol 67.9, Sodium 514, Carbohydrate 34.4, Fiber 1.7, Sugar 4.8, Protein 9.1
MEGA EGGA MACARONI SALAD
How to make Mega Egga Macaroni Salad
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
- In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
- Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.
MEGA MACARONI SALAD
This is my go-to recipe when I need to make a large amount of salad for fundraiser meals. I mix this in my 13 quart stainless steel bowl and then chill in refrigerator in a 3 gallon pail until serving time. Cook time includes chilling time in the refrigerator. I wrote this out as I make it in a step-by-step manner so that my daughters could also make it.
Provided by Sheila Kremer @bkzmom
Categories Pasta Salads
Number Of Ingredients 10
Steps:
- 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 and mix together the mayonnaise, dijon mustard, dill pickle relish, onion and 1/4 cup sugar 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.
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