Mega Macaroni Salad Recipe

Name: Mega Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs elbow macaroni, cooked and cooled with cold water; 12 eggs, boiled, peeled and chopped; 1 lb frozen peas, thawed; 2 cups bacon, pieces (not Bacos); 1 lb cheddar cheese, cubed; Dressing; 2 quarts mayonnaise (not Miracle Whip); 8 ounces Dijon mustard; 10 ounces dill pickle relish; 1 large sweet onion, finely shredded in food processor; 1/4 cup sugar; salt and pepper

Servings: persons

3 lbs elbow macaroni, cooked and cooled with cold water
12 eggs, boiled, peeled and chopped
1 lb frozen peas, thawed
2 cups bacon, pieces (not Bacos)
1 lb cheddar cheese, cubed
Dressing
2 quarts mayonnaise (not Miracle Whip)
8 ounces Dijon mustard
10 ounces dill pickle relish
1 large sweet onion, finely shredded in food processor
1/4 cup sugar
salt and pepper

1
Boil macaroni in large kettle until tender. Remove from heat and drain in two colanders; rinse with cold running water until cool and drain well.
2
While the macaroni is cooking, set the peas in a small colander and rinse with cold water to thaw and let drain.
3
Peel and chop the eggs. I usually cook the eggs the day before I need them and then store in the fridge so they are easier to peel.
4
Cube the cheese and set aside.
5
Shred onion in mini food processor.
6
Mix together the dressing ingredients and set in fridge to chill.
7
Once the macaroni has cooled and is drained well, pour into 13 quart mixing bowl.
8
Pour the dressing over and stir well.
9
Stir in eggs, bacon pieces, peas and cheese.
10
Cover bowl with foil and store in refrigerator over night.
11
Check the salad the next morning and if it seems dry, add in more mayo/mustard combination (2 cups mayo and 2 tablespoons mustard mixed together). Put in pail and refrigerate until serving time.

4285

kcal

Calories

428

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs elbow macaroni, cooked and cooled with cold water, 12 eggs, boiled, peeled and chopped, 1 lb frozen peas, thawed, 2 cups bacon, pieces (not Bacos), and more.

Yes, Mega Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mega Macaroni Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions