No cookout is complete without a big bowl of Elbow Macaroni Salad. This creamy recipe features ham, cheese, eggs and olives for a hearty side dish. Have some ready for 4th of July and sports parties.
- 6 eggs, beaten
- 1/3 cup of sugar
- 1/3 cup of vinegar
- 1 tsp salt
- 4 cups elbow macaroni, cooked and drained well
- 3 hard-boiled eggs, chopped
- 1 1/4 cups ham, fully cooked and cubed
- 1 cup process cheese, cubed
- 2 celery ribs, sliced thin
- 1 onion, chopped
- 3/4 cup of pickle relish
- 3/4 cup stuffed olives, sliced
- 1/3 cup of mayonnaise
Combine beaten eggs, sugar, vinegar and salt in a saucepan over low heat.
Cook for 10 minutes stirring often. The mixture should thicken. If using a thermometer, cook until 160 degrees.
Remove from heat and allow to cool to room temperature, stirring often.
Fold mayonnaise into cooled sauce mix.
Combine macaroni, hard-boiled eggs, ham and cheese in a large serving bowl.
Stir in celery and onion until well combined.
Blend in pickle relish and olives. Makes sure all ingredients are mixed together.
Fold in the cooled sauce mixture and stir to coat everything completely.
Cover and refrigerate until just ready to serve.
For variety, try adding chopped nuts, bell peppers or bacon crumbles.