Macaroni Salad

My rating: 3.5 stars

Kids' rating: 4 stars

This is great for pot lucks, make ahead meals, kids' lunches. I like to use bacon and that doesn't last forever, but the rest of the stuff does. I'll make it all during the day, and then when it's time to eat, I'll cook the bacon and sprinkle on top of each dish. I'll often do bacon for the first night we have it. And then cut up salami for the leftovers.

8 oz dry macaroni

1 cucumber, peeled and diced

4 green onions

1/2 cup cheddar, cubed

1/2 cup Monterey jack cheese, cubed

1/2 cup diced dill pickles

1/2 cup meat (deli ham/ salami chopped, or bacon)

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 teaspoon dry mustard

1/4 teaspoon celery seed

3/4 cup mayonnaise

salt and pepper to taste

Cook macaroni in salted water until al dente, 7-9 minutes. Do not overcook, or it will fall apart when assembling the salad. Drain well and let it dry out slightly.

To make dressing combine mayo and all the seasonings. 

Add all ingredients in bowl and refrigerate to chill for at least an hour before serving.

Recipe adapted from Danielle Barker