Macaroni Salad

Ingredients:

16 oz elbow macaroni, jumbo or regular
2 cup real mayonnaise
1/2 cup buttermilk
1/3 cup sugar
1/4 cup apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp celery salt
1/2 tsp black pepper
3 Roma tomatoes, diced and seeded
1 medium cucumber, peeled, seeded and diced
1 small red onion, diced
1 small green bell pepper, seeded, diced
1 cup shredded sharp cheddar cheese

Directions:

Cook the pasta in salted water per the package directions until al dente. Drain well.  In a medium mixing bowl, whisk together the mayonnaise, buttermilk, sugar, vinegar, onion and garlic powder, celery salt and black pepper.  Add the remaining ingredients, reserving the shredded cheese.  Mix well.  Taste and adjust the salt if needed.  Add the shredded cheese after the salad has cooled.  Chill for at least 4 hours and stir well, before serving.   

Yield: 16 servings

Source:  melissassouthernstylekitchen.com

Macaroni Salad

Ingredients:

1 lb elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided (skim or 1% is just too thin)
2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper

Directions:

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.

Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.

Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.

Source: HillbillyRecipes