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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Aunt Margaret Skinner’s (And Aunt Jeaney) Macaroni Salad Recipe

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This recipe for Aunt Margaret Skinner’s (And Aunt Jeaney) Macaroni Salad is from The Skala Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 ounces elbow macaroni, jumbo or regular
2 cups real mayonnaise
1/2 cup buttermilk
1/3 cup sugar
1/4 cup apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 teaspoons celery salt
1/2 teaspoon black pepper
3 Roma tomatoes, diced and seeded
1 medium cucumber, peeled, seeded and diced small red onion, diced
1 small green bell pepper, seeded, diced
1 cup sharp cheddar shredded cheese
Directions:
Directions:
Cook the pasta in salted water per the package directions until al dente. Drain well.
In a medium mixing bowl, whisk together the mayonnaise, buttermilk, sugar, vinegar, onion and garlic powder, celery salt and black pepper.

Add the remaining ingredients, reserving the shredded cheese. Mix well. Taste and adjust the salt if needed.

Add the shredded cheese after the salad has cooled. Chill for at least 4 hours and stir well, before serving.
Personal Notes:
Personal Notes:
We got this recipe from Aunt Margaret but Aunt Jeaney is also famous for making this crowd pleaser.

 

 

 

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