Hello!  I hope you all had a FABULOUS weekend!  Hubby and I had a blast searching for treasures on Saturday, and although I didn’t find many ‘must haves’, he scored several!  The best part of all-was watching him negotiate.  With his sense of humor and quick wit-those poor folks didn’t have a chance!

Yesterday we spent most of the day catching up on chores-and later, enjoyed a quiet ‘back yard’ barbecue-which included one of our favorite summer dishes!

When it comes to macaroni salad, I am VERY, VERY finicky!  I know it sounds quite silly-but… I’ve been known to spit out a mouthful (YES, discreetly), if said macaroni salad was gloppy, sloppy, or dare I say-DRY!

And since I’m being totally honest with you….I might as well tell you that the recipe I’m sharing with you today-wasn’t always the creamy deliciousness it is now.  Oh no!  Not even close!

It took years of practice(and a lot of spitting into a napkin), before I finally found the right balance of taste and creaminess. Which, if you think about it-is exactly what a GREAT macaroni salad should have! That-and of course it should be easy to make, AND it should make a HUGE batch so that everyone can enjoy it!

So let’s make up a batch-shall we?
Creamy Macaroni Salad                                                                                          Printer Friendly Version

Cooked Salad Dressing: (Note- I use the same cooked dressing for my Potato salad)
2 eggs, beaten

6 Tablespoons white sugar

1 1/2 tsp dry mustard

1/3 cup vinegar

1 Tablespoon butter
dash of salt
1/2 cup mayo
2 tablespoons half and half

Salad ingredients:

16 oz pkg of shell macaroni (cooked, rinsed in cold water, and drained)
1 stalk of celery (diced)
1/4 cup red onion (diced)
1 cup frozen peas
1 cup diced ham
1 cup shredded sharp cheddar cheese
1 tsp salt
1/2 tsp ground pepper

Combine all ingredients for cooked dressing- EXCEPT mayo and half and half) in a medium saucepan.  Cook on low heat (stirring constantly) until thickened.  Remove from heat and let cool.

Meanwhile-combine ingredients for salad in a large bowl.  When cooked dressing is cool-stir in the 1/2 cup of mayo and 2 Tablespoons of half and half.  Pour over salad and mix well.  Refrigerate until ready to serve.

Because this recipe does make a HUGE-it is perfect for pot lucks!

 And if you’re lucky enough to have leftovers…it’s even better the next day!

I’ll be sharing my recipe at these amazingly creative parties- so stop on over and get inspired!!!!

Between Naps on the Porch
I Should be Mopping the Floor
Boogie Board Cottage
Happy House and Home

Also-check out my From My Kitchen page, for more summer salad recipes and homemade dishes!
Happy Monday!



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