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elbow macaroni eggs frozen peas bacon Cheddar cheese dressing mayonnaise mustard pickle relish sweet onion sugar salt
Viewed: 31 - Published at: 2 years agoIngredients
- 3 lbs elbow macaroni, cooked and cooled with cold water
- 12 eggs, boiled, peeled and chopped
- 1 lb frozen peas, thawed
- 2 cups bacon, pieces (not Bacos)
- 1 lb cheddar cheese, cubed
- Dressing
- 2 quarts mayonnaise (not Miracle Whip)
- 8 ounces Dijon mustard
- 10 ounces dill pickle relish
- 1 large sweet onion, finely shredded in food processor
- 1/4 cup sugar
- salt and pepper
Method
- 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.
