This is one of my absolute favorite things to make, so I don’t know why I haven’t blogged it sooner. If this salad were drugs, I’d be an addict.
I’m getting hungry just looking at this picture…
First make a box of macaroni and cheese according to the directions on the box, and as soon as you are done while it’s still hot, add a small bag, about 12 ounces of frozen peas.
You can do this step at any time, but I usually start with this and work on the macaroni and cheese all throughout the preparation of the other ingredients. When you’re done let it sit until you have finished the rest of the salad. This is so that the frozen peas will thaw, and so that the macaroni and cheese will cool down.
To start the rest of the salad, you begin by grating about half an onion into a large mixing bowl.You can do more or less depending on how much you like onion.
Then 3/4 cup of Salad Dressing or Mayonnaise.
Then about half a cup of chopped celery. I usually use two stalks, but you can do more if you want the salad really crunchy.
Then add a half a teaspoon of salt
And grate in 6 hard boiled eggs. Please excuse the awful picture, these are farm fresh eggs, and for some reason they do not peel well at all.
Then add approximately 1 – 1 1/2 cups of cubed cheese. You can use pre-cubed or shredded cheese if you want, but I prefer to make tiny cubes myself, because I like the texture, and the pre-cubed chunks from the store are way too big for my liking. I used Pepper Jack cheese, which is good, but this recipe is best when you use sharp cheddar. I didn’t have any, so I made do with what I could find.
Then stir all this together.
The final step is to add the now cool Macaroni and Peas. Stir it all together and you just made the most amazing pasta salad the world will ever know.
I’d better go find something else to do before I start gnawing on my computer screen…