Ingredients:
- 4 cups uncooked elbow macaroni.
- 1 cup mayonnaise
- ⅔ cup white sugar
- ¼ cup refined white vinegar
- 2 ½ tablespoons arranged yellow mustard
- 1 ½ teaspoons of salt
- ½ teaspoon ground dark pepper
- 2 stems celery, hacked
- 1 huge onion, cleaved
- 1 green chime pepper, cultivated and cleaved
- ¼ cup destroyed carrots
- 2 tablespoons hacked pimento pepper
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Cooking Tips:
Step 1:
Cook elbow macaroni in bubbling water, mixing once in a while, until delicate yet firm to the chomp, around 8 minutes. Wash under cool water and channel.
Step 2:
Blend mayonnaise, sugar, vinegar, mustard, salt, and pepper in an enormous bowl. Mix in celery, onion, green pepper, carrot, pimentos and macaroni. Add colorful vegetables to your macaroni salad for both flavor and visual appeal. Some common choices include diced bell peppers, cherry tomatoes, shredded carrots, cucumbers, and red onions. use your favorite vegetables and any additional ingredients such as ham or hard-boiled eggs must be cut into uniform sizes. This ensures distribution of flavors throughout the salad.
Step 3:
Refrigerate the plate of mixed greens for no less than 4 hours prior to serving, yet all at once ideally short-term.
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