Saturday, November 12, 2016

Renees Macaroni Salad

1 pound cooked and cooled elbow macaroni
6 hard boiled eggs diced  (see my note at bottom)

16 oz Kosher Baby Deals chopped up
8 oz block Sharp Cheddar Cheese chopped up
1 1/2 C. Mayonnaise
1 can Evaporated Milk
3 T. Mustard
2 T. Fresh Lemon
1 T. Hot Sauce
3/4 t. Worcester Sauce
1/2 C. Vinegar
3/4 t. Garlic powder
3/4 t. Onion powder  (Can dice small  onion instead of you like. I was out this time)
3/4 C. Sugar
1 diced rib celery  (If you like or can leave out)

Cook the macaroni and eggs while you are preparing the pickles, cheese, and if you are adding celery and onions. I love my Ninja for doing the pickles and  onions.
Mix all of last ingredients while macaroni and eggs are cooling. Add cooled macaroni and stir good. Dice eggs, add and stir good.
I recommend to refrigerate overnight. Don't worry if it looks a little runny, it won't when you stir before serving. Stir and then serve.

Hate peeling eggs? After you add water to  boil add lots of salt. You can't get too much just pour. Boil the eggs normal. When they are done drain hot water, swirl the pan to crack the eggs a few times. Immediately run cold water on them or put in ice water till cool. Shell will come off easily when you peel.

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