Recipe courtesy of Molly Yeh
From:
Food Network Magazine
Macaroni Salad
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- Level: Easy
- Total: 2 hr 45 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 697
- Total Fat
- 51 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 26 mg
- Sodium
- 439 mg
“This dish is all about the balance of flavors. The glug of vinegar brings it to life!”
- Level: Easy
- Total: 2 hr 45 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 697
- Total Fat
- 51 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 26 mg
- Sodium
- 439 mg
Ingredients
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Directions
- Bring a large pot of heavily salted water to a boil. Add the macaroni and cook 2 minutes longer than the package directs. Drain and place in a large mixing bowl. Stir in the vinegar and allow to cool for 15 minutes.
- Meanwhile, mix the mayonnaise, milk and sugar in a medium bowl. Fold into the macaroni along with the carrots, white and light green scallion parts, the celery, onion, 1 teaspoon salt and a few grinds of pepper. Refrigerate until chilled, about 2 hours and up to overnight.
- Give the macaroni salad a good stir and add more milk, 1 tablespoon at a time, if needed. Taste and adjust the seasoning as needed. Transfer to a serving bowl and garnish with the dark green scallions.
