My sister-in-law gave me this recipe. She says her mother has made it for years. It’s the perfect dish for an outdoor barbecue. I think the cheese is the secret sauce to this recipe, so don’t forget to add the cheese.
I try to use ingredients I already have on hand. I had a lot of lunch cheeses left over from Eat My Meatloaf, so I chopped it up instead of using the Mexican cheese blend that this recipe calls for. Also, the sugar played hookie on picture day.
Mony Mony Macaroni Salad
1 sm. bag macaroni shells
1 cucumber (peeled and diced)
2 roma tomatoes (seeded and diced)
½ med onion (diced)
½ c. mayonnaise (no miracle whip!)
¼ c. sugar
¼ c. milk
1 clove garlic, minced
1 tbsp. season-all
2 c. shredded Mexican cheese blend
Boil the noodles, drain really well, refrigerate (you can boil the noodles a day ahead). Throw the diced veggies on top of the noodles. In a bowl, mix together the mayo, sugar, and just enough milk to make it ribbon (about ¼ cup). Mix garlic and season-all into the sauce. Gently fold the sauce into the noodles/veggies a little at a time until everything is thinly covered. Fold in the cheese. Chill for 2 hours.
I like Lawry’s seasoned salt, but “25% less sodium” means you have to add your own salt.
I was cooking for a crowd. This recipe will make half of what is pictured below.
I made this with some baby Pulled Porky’s sandwiches for a camping trip on the Guadalupe River. Here is the chow line, full of some very hungry River Rats: