Type what you have

Ingredients

• ✓ elbow macaroni
• celery
• green olive
• mayonnaise
• sour cream
• milk
• chicken chunk
• ranch dressing mix
• paprika

Instructions

1. 1 Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
2. 2 In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

By Pamela Batovsky

Ingredients

• ✓ elbow macaroni
• mayonnaise
• crabmeat
• celery
• chili sauce
• lemon juice
• dill weed
• kosher salt
• black pepper
• lettuce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until completely chilled; drain.
2. 2 Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.

By Kim

Ingredients

• ✓ elbow macaroni
• chicken breast
• egg
• mayonnaise
• sugar
• white vinegar
• onion salt
• salt
• yellow mustard
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
2. 2 While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
3. 3 At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
4. 4 Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
5. 5 Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.

By Lori Roper

Ingredients

• ✓ elbow macaroni
• mayonnaise
• onion
• tuna
• salt
• black pepper

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add macaroni, and cook until al dente, about 8 minutes. Drain, and rinse with cold water to chill. Set aside to dry.
2. 2 Mix together the cooled macaroni noodles, mayonnaise, onion and tuna in a bowl. Taste and add more mayonnaise, if desired. Season with salt and black pepper. Refrigerate until serving.

By Amanda

Ingredients

• ✓ elbow macaroni
• green pepper
• pea
• butter
• onion
• all-purpose flour
• salt
• black pepper
• milk
• american cheese
• cheddar cheese
• mozzarella cheese
• bison sausage with pepperoni seasoning

Instructions

1. 1 Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
2. 2 Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
3. 3 Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.

By The Bison Council

Ingredients

• ✓ elbow macaroni
• tuna
• yellow bell pepper
• celery
• carrot
• radish
• green onion
• parsley
• mayonnaise
• ranch dressing
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
3. 3 Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
4. 4 Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

By Amy Hunter Shaw

Ingredients

• ✓ elbow macaroni
• bacon
• cheddar cheese
• mayonnaise
• red onion
• green bell pepper
• ranch salad dressing mix

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper-towel-lined plate until cool. Crumble bacon. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse macaroni with cold water until cool; drain again.
3. 3 Combine macaroni, bacon, Cheddar cheese, mayonnaise, red onion, bell pepper, and ranch mix in a large bowl. Cover the bowl with plastic wrap; refrigerate before serving, at least 4 hours.

By ReneeW

Ingredients

• ✓ elbow macaroni
• water
• chicken bouillon
• tomato
• kidney bean
• ham bone
• ham
• potato
• onion
• ham

Instructions

1. 1 Combine 8 cups water and bouillon cubes in a slow cooker; stir until bouillon is dissolved. Add tomatoes, beans, ham bone, potatoes, onion, and leftover ham. Cook on Low until ham is coming off the bone, about 8 hours. Taste and add another cup of water if too salty.
2. 2 When the soup is almost done, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 Drain macaroni and add desired amount to the soup.
4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, stir to combine, and serve.

By Casey O'Connor

Ingredients

• ✓ elbow macaroni
• mayonnaise
• cider vinegar
• sugar
• salt
• white pepper
• green onion
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and rinse under cold running water.
3. 3 Mix together mayonnaise, vinegar, sugar, salt, pepper, green onions, and jalapeño peppers in a large bowl.
4. 4 Stir in macaroni. Refrigerate until chilled before serving, at least 30 minutes.

By HAWAIIAN_MOMMA

Ingredients

• ✓ elbow macaroni
• tomato
• green onion
• dill pickle
• salmon
• mayonnaise
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

By KAREN325

Ingredients

• ✓ elbow macaroni
• red kidney bean
• celery
• mayonnaise
• onion
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
2. 2 Combine cooked macaroni, kidney beans, celery, mayonnaise, onion, red wine vinegar, salt, and pepper in a large serving bowl until well mixed. Chill in the refrigerator for at least 2 hours.

By Jennifer Rapp Griffis

Ingredients

• ✓ elbow macaroni
• colby jack cheese
• dill pickle
• albacore tuna
• mayonnaise
• yellow mustard
• dill pickle juice
• salt
• black pepper

Instructions

1. 1 Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE

Ingredients

• ✓ elbow macaroni
• tomato
• butter
• flour
• half-and-half
• chicken broth
• cheddar cheese
• cheddar cheese
• black pepper
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Ingredients

• ✓ elbow macaroni
• green bell pepper
• celery
• shrimp
• tuna
• onion
• catalina salad dressing
• mayonnaise
• sweet pickle relish
• garlic salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Run macaroni under cold water to chill; drain.
2. 2 Transfer cooked pasta to a large bowl. Add bell pepper, celery, shrimp, tuna, onion, Catalina dressing, mayonnaise, relish, and garlic salt; mix until well combined.

By MARBALET

Ingredients

• ✓ elbow macaroni
• mayonnaise
• white tuna
• celery
• onion
• grape tomato
• green olive
• pimento
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink; transfer to a bowl, then cool in the refrigerator.
2. 2 Toss 1 cup mayonnaise, tuna, celery, and onion together in a large bowl until combined; stir in macaroni, remaining 1 cup mayonnaise, grape tomatoes, and olives. Season with salt and black pepper. Chill in the refrigerator for 1 hour.

By Sally Rogers

Ingredients

• ✓ elbow macaroni
• chicken breast
• pineapple chunk
• raisin
• celery
• apple
• carrot
• mayonnaise
• sugar
• seasoned salt

Instructions

1. 1 Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
2. 2 While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
3. 3 Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

By lola

Ingredients

• ✓ elbow macaroni
• egg
• celery
• pea
• mayonnaise
• white sugar
• yellow mustard
• white vinegar
• celery seed
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until cool.
2. 2 Combine eggs, celery, and peas in a large bowl. Whisk mayonnaise, sugar, mustard, vinegar, celery seed, and salt together in a separate bowl until sugar dissolves; pour over egg mixture. Stir in macaroni until thoroughly coated with dressing. Cover and refrigerate before serving, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ elbow macaroni
• salad dressing
• dill weed
• black pepper
• broccoli
• carrot
• celery
• cucumber
• tuna

Instructions

1. 1 Combine salad dressing, dill, and black pepper in a large bowl until well mixed. Stir in macaroni, broccoli, carrots, celery, cucumber, and tuna until well blended. Cover the bowl; refrigerate until ready to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ elbow macaroni
• celery
• sweet onion
• pimento
• gherkin pickle
• salad dressing
• white sugar
• apple cider vinegar
• yellow mustard
• salt
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix together cooked macaroni, celery, sweet onion, pimentos, and pickle in a large serving bowl until well combined.
3. 3 Stir together creamy salad dressing, sugar, vinegar, mustard, and salt in a medium bowl until smooth.; stir into macaroni mixture until evenly coated. Fold in eggs. Chill in the refrigerator for at least 2 hours before serving.

By TIMSGAL

Ingredients

• ✓ elbow macaroni
• egg
• mayonnaise
• apple cider vinegar
• sweet relish
• white pepper
• salt
• avocado
• celery
• green onion
• honey mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
3. 3 Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
4. 4 Add mayonnaise mixture to cooled macaroni; stir until well coated.

By LadyElizabethV

Ingredients

• ✓ elbow macaroni
• pea
• celery
• tuna
• sweet onion
• mayonnaise
• sweet pickle relish
• salt
• pepper
• egg
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.
3. 3 Stir together macaroni, peas, celery, tuna, and onion in a large bowl.
4. 4 Mix in mayonnaise, relish, salt and pepper.
5. 5 Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

By Peach822

Ingredients

• ✓ elbow macaroni
• cooking spray
• bread crumb
• olive oil
• salt
• egg
• butter
• mozzarella cheese
• cheddar cheese
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
2. 2 Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Stir beaten egg and butter into cooked pasta until pasta is evenly coated. Stir in mozzarella cheese, 1 cup Cheddar cheese, and milk until well combined. Spoon mixture into the prepared muffin tin. Sprinkle with remaining 1/2 cup Cheddar cheese. Sprinkle bread crumb mixture over the tops.
5. 5 Bake in the preheated oven until the topping is nicely browned, about 30 minutes. Allow mac and cheese cups to set for a few minutes before removing from the pan.

By joplin_7_7_7

Ingredients

• ✓ elbow macaroni
• egg
• onion
• celery
• green bell pepper
• mayonnaise
• milk
• sweet pickle relish
• honey mustard
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse macaroni under cold water until chilled.
2. 2 Transfer chilled macaroni to a large serving bowl. Add hard-cooked eggs, onion, celery, and bell pepper; toss until salad is well combined.
3. 3 Whisk together mayonnaise, milk, pickle relish, and honey mustard in a medium bowl until combined; pour over salad and stir to coat. Season with sea salt and black pepper.

By Brandi Rose

Ingredients

• ✓ elbow macaroni
• tomato
• green pepper
• cucumber
• green onion
• white sugar
• vegetable oil
• ketchup
• vinegar
• salt
• paprika
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; rinse in cold water until completely cool.
2. 2 Place macaroni in a large bowl; stir in tomatoes, bell pepper, cucumber, and green onion.
3. 3 Whisk sugar, oil, ketchup, vinegar, salt, paprika, and black pepper together in a bowl until sugar dissolves; pour over macaroni-vegetable mixture and toss to coat.

By tojo5

Ingredients

• ✓ elbow macaroni
• carrot
• red onion
• green pepper
• red bell pepper
• celery
• mayonnaise
• sweetened condensed milk
• white sugar
• white vinegar
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water; drain and set aside.
3. 3 Stir together carrots, red onion, bell peppers, and celery in a large serving bowl. Mix in mayonnaise, condensed milk, sugar, vinegar, salt, and pepper until well combined.
4. 4 Add macaroni; toss gently, then cover and refrigerate for at least 8 hours.
5. 5 Enjoy!

By Renee Chase

Ingredients

• ✓ elbow macaroni
• egg
• onion
• celery
• red bell pepper
• dill pickle relish
• salad dressing
• white sugar
• yellow mustard
• white vinegar
• celery seed
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
2. 2 Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

By Connie

Ingredients

• ✓ elbow macaroni
• tuna
• egg
• tomato
• onion
• cucumber
• salad dressing
• milk
• white sugar
• yellow mustard
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
2. 2 Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
3. 3 Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
4. 4 Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

By nyghtspydr

Ingredients

• ✓ elbow macaroni
• cucumber
• tomato
• tuna
• green bell pepper
• mayonnaise
• salad dressing
• green onion
• egg
• yellow mustard
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water; drain again.
2. 2 Combine cucumber, tomato, tuna, bell pepper, mayonnaise, dressing, green onion, egg, mustard, salt, and black pepper in a large bowl; stir in macaroni. Cover the bowl; chill in the refrigerator before serving, at least 4 hours.

By Susie

Ingredients

• ✓ elbow macaroni
• bacon
• lemon juice
• avocado
• mayonnaise
• salad dressing
• tomato-based chile sauce
• lemon juice
• chicken bouillon granules
• sugar
• tomato
• green onion
• lettuce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Drain on paper towels. Refrigerate bacon when cool.
3. 3 Drizzle 2 tablespoons lemon juice over avocado in a bowl; set aside.
4. 4 Combine mayonnaise, creamy dressing, chili sauce, ¼ cup lemon juice, bouillon granules, and sugar; fold in macaroni, avocado, tomato, and green onions until well combined. Cover the bowl tightly with plastic wrap; refrigerate until well chilled, at least 6 hours.
5. 5 Stir in lettuce and bacon just before serving.

By lgmarge

Ingredients

• ✓ elbow macaroni
• salt
• white vinegar
• white sugar
• dill weed
• parsley
• mayonnaise
• lime
• salt
• celery
• onion
• black pepper
• shrimp

Instructions

1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
4. 4 Gently fold in shrimp in the last fold before serving.

By Liquid Kitten