This recipe is great on its own, but you can easily add your own twist with ingredients like diced ham, hard-boiled eggs or fresh herbs. Make it ahead and let the flavours meld in the fridge. It’s one of those dishes that tastes even better the next day.
Ingredients:
- 1 lb. Macaroni (cooked according to package instructions; drained)
- 2 cups Miracle Whip
- 1 teaspoon salt
- 1/8 tsp pepper
- 4 tablespoons evaporated milk
- 1/4 cup granulated sugar
- 1/4 tsp celery seed
- 1/2 chopped onion
- 4 tbsp pickle juice (or relish)
- 1/4 cup finely chopped green pepper
Method of preparation:
In a large mixing bowl, combine Miracle Whip, salt, pepper, evaporated milk, sugar and celery seed. Stir until well blended.
Add the cooked and drained macaroni to the mixture.
Fold in the chopped onion, pickle juice and green pepper until evenly coated.
Cover the bowl with cling film and refrigerate for at least 4 hours or overnight to allow the flavours to meld.
Before serving, stir the salad well and adjust the seasoning if necessary.
