Ingredients for The Best Macaroni Salad Evah
- Elbow Macaroni
- Cucumbers
- Bell Pepper
- Tomatoes
- Onion
- 1 (5 ounce) can tuna, drained
- Hard Boiled Eggs
- Mayonnaise
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- Cheddar Cheese
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How to Make The Best Macaroni Salad Evah
- Cook 1 pound elbow macaroni according to package directions until al dente. Drain pasta, leaving it slightly warm and unrinsed.
- While pasta cooks, dice 1 cup celery, 1/2 cup red onion, and 1/2 cup bell pepper (any color). Hard-boil 3 large eggs; separate yolks and whites. Dice egg whites and set aside.
- In a large bowl, combine the diced celery, red onion, and bell pepper.
- Add the diced egg whites to the bowl.
- Crush 3 hard-boiled egg yolks and add them to the bowl.
- Add the warm pasta to the bowl.
- Pour 1 1/2 cups mayonnaise over the pasta and vegetables.
- Add 1 (5 ounce) can of tuna, drained.
- Gently mix all ingredients until well combined and the mayonnaise is evenly distributed.
- Cover the bowl and refrigerate overnight to allow flavors to meld.
- Before serving, sprinkle with 1/4 teaspoon black pepper, 1/4 teaspoon celery seed, and 1/2 cup shredded cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
11g
Fat
10g
Carbs
12g