On hot summer days, turn your favorite mac-and-cheese into a cool, refreshing salad. True, we’re adding salad-like things. And there’s not a lot a cheese. But the old, sweet comfort of macaroni is definitely the same—maybe better. ‘Come winter, we’ll figure out a way to bake macaroni salad. Hmmmm, that sounds good! SAM
8 ounces uncooked macaroni
6 large green onions and tops, thinly sliced, with 2 tablespoons of the tops reserved for garnish (3/4 cup)
2 hard-cooked eggs, roughly chopped
2 medium center ribs celery with leaves, thinly sliced (1/2 cup)
4 slices bacon, fried crisp and crumbled
1/4 cup shredded Parmesan
1 (2-ounce) jar pimientos, sliced and drained
1/2 cup dill pickle relish, drained with 2 teaspoons of juice reserved
3/4 cup mayonnaise
2 teaspoons prepared horseradish
1 teaspoon prepared mustard
Salt and black pepper to taste
Cook the macaroni according to the directions on the package and drain. In a large bowl, combine the macaroni, onions less the reserved tops, eggs, celery, bacon, Parmesan, pimientos, and relish. In a small bowl, combine the mayonnaise, horseradish, mustard, and reserved relish juice. Stir into the macaroni mixture and season with salt and pepper to taste. Garnish with paprika and the reserved onion tops.
Makes 6 servings.