Ingredients1 h servings 331 cals
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and cool under running water until chilled. Transfer to a large salad bowl.
- Stack American cheese slices alternating with bologna slices and cut into 1/2-inch dice. (Stacking helps prevent cheese from sticking together.) Mix bologna and cheese into macaroni and stir in hard-cooked eggs, sweet pickles, celery, green bell pepper, and red onion. Mix thoroughly.
- Stir creamy salad dressing and mustard into the salad and season with black pepper. Cover salad and chill in refrigerator until serving time.
- Cook's Note:
- If holding salad in refrigerator for more than about 2 hours, mix in extra creamy salad dressing and mustard mix as the macaroni will absorb a lot overnight in the fridge.
Per Serving: 331 calories; 18.1 g fat; 29.7 g carbohydrates; 11.3 g protein; 137 mg cholesterol; 838 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this as a quick dinner for the kids. I used garlic dills instead of sweet, a red pepper instead of green and Hellman's mayonnaise instead of Miracle Whip--that's really just a personal fa...
This recipe has been in my recipe box for a long time. Decided to give it a try. The guys liked it better than I did. It is definitely a much heartier macaroni salad than most. It was creamy...
A new guilty pleasure to crave! I used ditalini pasta, green onions instead of red, dill pickles instead of sweet, and mayo instead of Miracle Whip. All of this was based on what I had on hand, ...
I thought this salad was excellent and I received many compliments. It is important to make this a day before you are going to serve this salad, as the flavors meld together. Fantastic. I did us...