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Eagle Salad
Lunch American

Eagle Salad

4.3

Prep
10 min
Cook
10 min
Total
20 min

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

Bacon Ranch Macaroni Salad Recipe
Lunch American

Bacon Ranch Macaroni Salad Recipe

4.5

Prep
20 min
Cook
20 min
Total
280 min

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

Kim's Macaroni Salad
Lunch American

Kim's Macaroni Salad

4.5

Prep
15 min
Cook
15 min
Total
60 min

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

Karen's Salmon Salad
Lunch American

Karen's Salmon Salad

4.0

Prep
15 min
Cook
Total
60 min

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

Elbow Macaroni and Kidney Bean Salad
Lunch American

Elbow Macaroni and Kidney Bean Salad

4.3

Prep
10 min
Cook
10 min
Total
140 min

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

Tuna, Noodles, Pickles and Cheese
Lunch American

Tuna, Noodles, Pickles and Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

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

Baked Tomato Mac n Cheese Casserole
Lunch American

Baked Tomato Mac n Cheese Casserole

4.5

Prep
10 min
Cook
35 min
Total
55 min

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

Tangy Catalina Pasta Salad
Lunch American

Tangy Catalina Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

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

Macaroni Tuna Salad
Lunch American

Macaroni Tuna Salad

4.3

Prep
15 min
Cook
10 min
Total
105 min

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

Lower Fat Amish Macaroni Salad
Lunch American

Lower Fat Amish Macaroni Salad

4.6

Prep
15 min
Cook
10 min
Total
175 min

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

Mindy's Macaroni Salad
Lunch American

Mindy's Macaroni Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

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

California Summer Macaroni Salad
Lunch American

California Summer Macaroni Salad

3.0

Prep
15 min
Cook
35 min
Total
50 min

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

Tuna Macaroni Salad
Lunch American

Tuna Macaroni Salad

4.5

Prep
10 min
Cook
15 min
Total
85 min

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

Easy Mac and Cheese Muffins
Lunch American

Easy Mac and Cheese Muffins

4.2

Prep
15 min
Cook
40 min
Total
55 min

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

Honey Mustard Macaroni Salad
Lunch American

Honey Mustard Macaroni Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

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

Sweet and Tangy Summer Macaroni Salad
Lunch American

Sweet and Tangy Summer Macaroni Salad

4.7

Prep
25 min
Cook
10 min
Total
35 min

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

Mom's Best Macaroni Salad
Lunch American

Mom's Best Macaroni Salad

4.4

Prep
30 min
Cook
10 min
Total
520 min

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

Amish Macaroni Salad
Lunch American

Amish Macaroni Salad

4.5

Prep
15 min
Cook
10 min
Total
85 min

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

The Best Macaroni Cucumber Salad
Lunch American

The Best Macaroni Cucumber Salad

4.1

Prep
20 min
Cook
10 min
Total
150 min

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

Yummy Summer Picnic Salad
Lunch American

Yummy Summer Picnic Salad

4.1

Prep
20 min
Cook
10 min
Total
270 min

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

BLT Pasta Salad with Mayo
Lunch American

BLT Pasta Salad with Mayo

5.0

Prep
15 min
Cook
20 min
Total
395 min

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

Hawaiian Bruddah Potato Mac (Macaroni) Salad
Lunch American

Hawaiian Bruddah Potato Mac (Macaroni) Salad

4.7

Prep
30 min
Cook
20 min
Total
530 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer and cover with water by 1 inch; cover saucepan. 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. Chop cooled eggs; set aside.
  3. 3 Meanwhile, 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 in a colander set in the sink; rinse with cold water.
  4. 4 Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.
  5. 5 Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.

By Tuihalalalala

Southern Tuna Macaroni Salad
Lunch American

Southern Tuna Macaroni Salad

4.5

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
  2. 2 While onion soaks, 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 into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
  3. 3 Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

By Ali Ramee

My Mom's Awesome Macaroni Salad (enough to feed a crowd!)
Lunch American

My Mom's Awesome Macaroni Salad (enough to feed a crowd!)

5.0

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 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. Rinse macaroni with cold water until chilled; drain.
  2. 2 Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

By MHudson

Gina's Pasta Salad
Lunch American

Gina's Pasta Salad

4.0

Prep
20 min
Cook
15 min
Total
45 min

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 pasta; cool for about 10 minutes.
  2. 2 Combine mayonnaise, sour cream, carrot, celery, Cheddar cheese, bell pepper, pickles, onion, banana peppers, salad seasoning, mustard, salt, and sugar in a large bowl; add macaroni and toss to coat. Chill salad before serving.

By Gina S

Mom's Shrimp Macaroni Salad
Lunch American

Mom's Shrimp Macaroni Salad

4.4

Prep
15 min
Cook
15 min
Total
210 min

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.
  2. 2 Combine mayonnaise, celery, relish, shrimp, ketchup, vinegar, onion, bell pepper, parsley, horseradish, celery seed, hot pepper sauce, chili powder, salt, and black pepper in a medium-sized bowl. Fold macaroni into mixture. Cover and chill at least 3 hours before serving.

By Becky Wergers

Hamburger Soup with Macaroni
Lunch American

Hamburger Soup with Macaroni

4.6

Prep
15 min
Cook
200 min
Total
215 min

Instructions

  1. 1 Heat a large soup pot over medium-high heat. Add ground beef and onion; cook and stir until beef browned and crumbly and onion translucent, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme; bring to a simmer and cook for 3 to 4 hours.
  3. 3 Add macaroni; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

By kenlynkaye

Bacon and Macaroni Salad
Lunch American

Bacon and Macaroni Salad

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain on paper towels. Crumble; set aside.
  2. 2 Meanwhile, 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, 8 to 10 minutes. Drain and rinse with cold water.
  3. 3 Whisk mayonnaise, sour cream, sugar, vinegar, mustard, salt, and black pepper together in a large bowl until sugar dissolves. Add bacon, macaroni, eggs, tomato, cucumber, and celery; gently fold until evenly coated in dressing. Sprinkle with sliced olives; serve.

By readycooker

Creamy Macaroni Salad
Lunch American

Creamy Macaroni Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  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.
  3. 3 While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
  4. 4 Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
  5. 5 Drain and rinse macaroni under cold water until cooled. Drain again.
  6. 6 Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.

By Mandy Franke