Loaded Mac Salad
This recipe has been a long-standing favorite in our house. I took what we love about a traditional Hawaiian mac salad and added a bit of flair with a touch of heat coming from jalapenos and bitable pieces of cheddar cheese. This is a recipe you'll make again and again!
Total Time: 30 minutes I Servings: 8-10
Ingredients
8 ounces large elbow pasta
½ cup cheddar, cut into small rectangles
2 jalapenos, diced*
½ cup shredded carrot
½ cup diced celery
½ cup minced red onion
½ cup bacon bits (optional)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Dressing*
1 cup mayonnaise
⅓ cup milk
2 teaspoons sugar
Instructions
Cook pasta al dente according to package instructions. Rinse under cold water until completely cool. Strain pasta, removing as much water as possible and transfer to a large bowl.
Add apple cider vinegar to cold pasta and mix until well combined.
In a small bowl, whisk dressing ingredients together. Add dressing to the pasta and mix until well combined.
Add all other ingredients to pasta and mix to combine.
Notes
* You can substitute fresh jalapenos for ½ cup chopped pickled jalapenos for a wonderful and predictable tangy spice. If you want to use fresh japapeños you can saute them to naturally reduce spice. It really just depends on what spice level and tangyness you are going for.
*If you prepare in advance, the pasta will absorb much of the dressing. If you like a more saucy mac salad, I would recommend making a larger batch of dressing.