This recipe is by far one of the best out there for mac salad. It was a favorite of my Mom's and she used to ask me to make this for her. RIP Mom. My Mom was a great cook so whenever she asked me to make her something, it was an honor. I also credit my Mom for my love of cooking. Every time I make this someone always asks me for the recipe. You know why, it's because it is so darn good. The sweetness of the dressing and the perfect blend of crunchy veggies will draw you in, big time. It's like a song for your taste buds, sweet and smooth. So let those taste buds start to sing.
Amish Macaroni Salad
Cooked Salad Dressing:
- 3 eggs, beaten
- 1 1/2 cup sugar or Splenda*
- 1/2 tsp. salt
- 1 Tbsp. prepared yellow mustard
- 1/2 cup cider vinegar
- 4 Tbsp butter
In a medium size saucepan over medium heat melt the butter. Add mustard, vinegar, salt, sugar OR Splenda and eggs. You will need a small wire whisk to mix well and stir constantly. If you cook over too high of heat you will get golden brown chips in there. I've done that before and rescued it by lowering the heat and then strained through a wire mesh to remove caramelized chips. Boil until it thickens, remove from heat and cool. Chill covered in fridge for now
- 1 box Ronzoni Smart taste elbow macaroni, 14.5 oz.*
- 1/2 cup diced celery
- 1/2 cup diced sweet onion
- 1 small green bell pepper, diced
- 1 large carrot, shredded
- 2 cups Hellman's light or Fit & Active light mayonnaise (Aldi brand)*
Follow cooking directions on box, except cook the macaroni for 12 minutes, I like to overcook the noodles to make them tender.
Mix the Mayonnaise together with the cooked salad dressing until mixed well. In a large bowl mix together Macaroni, onion, celery, pepper now add the mayonnaise mixture. Chill overnight in a large sealed container.
*I have cut back on calories and fat by using low fat mayo, high fiber pasta and Splenda instead of sugar. It still gets rave reviews every time.