My Moms Awesome Macaroni Salad (enough to feed a crowd!)

This was my Mom’s recipe. She never wrote anything down, so the amounts on the seasonings are estimates and ‘to taste.’ She always said the key ingredient was ‘love.’

INGRIDIENT

1 (16 ounce) package elbow macaroni

2 ½ cups mayonnaise

¼ cup white vinegar

1 ½ teaspoons seasoned salt, or to taste

1 teaspoon white sugar

1 teaspoon garlic powder

½ teaspoon ground black pepper, or to taste

2 (5 ounce) cans chunk light tuna in water, drained and flaked

2 (4 ounce) cans baby shrimp, drained

1 large cucumber, seeded and chopped

1 small sweet onion, chopped

4 hard-boiled eggs, chopped

2 hard-boiled eggs, sliced

1 pinch paprika

DIRECTION

Step: 1

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. Rinse macaroni with cold water until chilled; drain.

Step: 2

Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.

Step: 3

Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

NUTRITION FACT

Per Serving: 561 calories; protein 18.4g; carbohydrates 31.6g; fat 40.2g; cholesterol 162mg; sodium 451.1mg.

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