- 2 cups elbow macaroni
- 6 slices American cheese
- 4 thick slices beef bologna
- 5 hard-cooked eggs, diced
- 6 sweet pickles, diced
- 1 large stalk celery, diced
- 1/2 large green bell pepper, seeded and diced
- 1 small red onion, diced
- 1 1/2 cups low-fat creamy salad dressing (such as Miracle Whip Light®)
- 2 tablespoons prepared yellow mustard
- ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and cool under running water until chilled. Transfer to a large salad bowl.
- Stack American cheese slices alternating with bologna slices and cut into 1/2-inch dice. (Stacking helps prevent cheese from sticking together.) Mix bologna and cheese into macaroni and stir in hard-cooked eggs, sweet pickles, celery, green bell pepper, and red onion. Mix thoroughly.
- Stir creamy salad dressing and mustard into the salad and season with black pepper. Cover salad and chill in refrigerator until serving time.
05/06/2018
recipepes.com
Dad's Working Man's Macaroni Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
