I was craving macaroni salad Saturday morning, so I ran to the grocery store right across from where we lived (a perk of living right smack in the middle of everything is you can quickly go out and buy ingredients that are not available in your pantry) and purchased the ingredients by 5 pm. So I had chilled macaroni salad sitting in the fridge.
My grandma used to make the yummiest and the creamiest macaroni salad within a 5000-mile radius when she was still around, but her recipe required a lot of ingredients. Now, weekends are lazy days for me, and even if I was craving her macaroni salad, I was not willing to slave myself in the kitchen that day, so I came up with my own Easy Macaroni Salad Recipe.
My grandma’s recipe included cooked shredded chicken in the ingredients, but there was no way I would shred anything that day. Solution? Cooked ham.
Also, her recipe includes cooked potatoes, boiled eggs, and pineapples. I hope she doesn’t rise from the grave to scold me, but I omitted those too.
Easy Macaroni Salad
- 400 grams elbow macaroni
- 1 ½ cup mayonnaise
- 250 ml all-purpose cream
- 1 cup cheese diced
- 1 cup raisins
- ½ cup white onion chopped
- 1 cup pickle relish drained
- 1 cup carrots blanched and diced
- 1 cup ham cooked and diced
- Cook elbow macaroni according to instructions, rinse in cold water, then drain.
- Mix all ingredients in a bowl.
- Chill for 2 hours before serving.