Sometimes real life gets in the way of great bloggy pics and that's a good thing! I mixed up a batch of this
Creamettes Macaroni Salad for our BBQ and we all dove right in. The cheese, eggs, peas and dill relish made it very different than our usual version. After we ate I took a quick pic of the little bit leftover so I could share the recipe. In case you're curious, this is how the salad looks after it's been mixed for five hours, yours will be creamier:@)
They say the original recipe is from the 50's and was found on the box of Creamettes Macaroni.
Anyone else remember those green boxes? So if you're looking for a hearty old-timey recipe folks don't hesitate to give this one a try. Oh, and the best bite... well that would be one with a little bit of everything!
Creamettes Macaroni Salad-
from The Iowa Housewife
8 oz elbow macaroni
1 C frozen green peas, placed in strainer to thaw a bit while pasta cooks
1/2 C celery, diced
1/2 medium onion, diced
4 Tblsp dill pickle relish, drained
2 Tblsp cider vinegar
2 Tblsp salad oil
1 C mayonnaise-
I did cut back a bit on this
4 oz cheddar cheese, 1/4" dice-
I liked the orange/yellow color
4 eggs, hard boiled and diced
- Boil pasta for 8 minutes, pour over peas in strainer, do not rinse or cool. Drain and pour into a big bowl.
- Add celery, onion, relish, vinegar and oil, mix well. Place in fridge for at least four hours or up to overnight. I let it cool for about one hour and then put a lid on it.
- Before serving, mix well with mayo, fold in cheese and eggs.
