I simply love showing up to all of our family events during the summer months. The crew that’s there just can’t seem to get enough of it. When I made it the first time, I just followed the recipe below, and it didn’t even last until everyone made it through the line. Lesson learned there. Now, I never go anywhere with any less than a double batch, and it still gets cleaned right away. In the rare chance there are leftovers, I guard them with my life! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This would be perfect for all your summer grilling and time at the lake!”
Macaroni salad is the perfect partner to so many summer dishes!
Ingredients
16 oz shell macaroni
1/2 tsp McCormick’s celery salt
1 tsp onion salt
1 pt Hellmann’s Mayonnaise
3/4 tsp mustard
1/4 tsp Lawry’s seasoning salt
8 oz cheddar cheese, grated
1 (16 oz) pkg frozen peas, rinsed with warm water
1 c. diced ham
Instructions
Boil shell macaroni according to directions. Drain, rinse with cold water and set aside.
Mix together celery salt, onion salt, Mayonnaise, mustard, seasoning salt in large bowl. Add noodles, cheddar cheese, peas and ham. Mix well. Chill until serving.
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Quick Tip: You can use Miracle Whip if you prefer the flavor over mayo.
Thanks again to Julie’s Eats & Treats for this creamy and delicious recipe.
