Post by Darlene on Aug 30, 2010 17:34:54 GMT -5
2 cups uncooked elbow macaroni
6 hard boiled eggs, peeled and diced
1/2 cup diced onion
1 stalk celery, finely chopped (you can make this without the celery, I usually don't have celery, and it still comes out great)
3/4 cup sweet pickle relish
2 teaspoons mustard seed
1 teaspoon celery seed
sauce:
1 1/4 cup Miracle Whip (or store brand version of it, if you're cheap like me)
3 tablespoons yellow mustard
2 Tablespoons juice from the sweet pickle relish jar (OR 1 Tablespoon vinegar)
1/4 cup sugar
1/2 cup evaporated milk
Cook the macaroni as per directions on box (or your own know-how), rinse with cold water and drain well. Transfer to large mixing bowl. Add eggs, onion, celery, relish, mustard seed and celery seed.
In separate bowl, whisk together the sauce ingredients till smooth. Pour it all over the macaroni mixture, stir it up good, slap a lid on it and let it chill in the fridge for a good while. It might look a little soupy, but the macaroni sucks up alot of the sauce.
6 hard boiled eggs, peeled and diced
1/2 cup diced onion
1 stalk celery, finely chopped (you can make this without the celery, I usually don't have celery, and it still comes out great)
3/4 cup sweet pickle relish
2 teaspoons mustard seed
1 teaspoon celery seed
sauce:
1 1/4 cup Miracle Whip (or store brand version of it, if you're cheap like me)
3 tablespoons yellow mustard
2 Tablespoons juice from the sweet pickle relish jar (OR 1 Tablespoon vinegar)
1/4 cup sugar
1/2 cup evaporated milk
Cook the macaroni as per directions on box (or your own know-how), rinse with cold water and drain well. Transfer to large mixing bowl. Add eggs, onion, celery, relish, mustard seed and celery seed.
In separate bowl, whisk together the sauce ingredients till smooth. Pour it all over the macaroni mixture, stir it up good, slap a lid on it and let it chill in the fridge for a good while. It might look a little soupy, but the macaroni sucks up alot of the sauce.