My mom's tuna macaroni salad, which is my favorite ever, may also end up being your favorite. It serves a crowd and is filling with chunks of cheese and tuna throughout.
1Tablespoonsugar or honey(optional and only if using vinegar rather than sweet pickle juice)
½cup"green can" Parmesan cheeseoptional but nice
For the Macaroni
1poundmacaroni--shellselbows or rotini
1medium sweet oniondiced (as much or as little as you like)
2ribs celerysmall dice (ditto)
2carrotspeeled and shredded on a box grater
¾cuppickle relishsweet or dill
12ozcanned tunadrained and pressed (about 2 small cans)
½cupcheddar cheese cut into 1/4" cubes
Instructions
For the Dressing
Mix together all the dressing ingredients in a large bowl. It should be pretty yellow, so decide if you want to add a bit more mustard or not.
For the Macaroni
Cook the macaroni until it is done to your liking, and drain well. Rinse with cool water just to keep it from being boiling hot.
Add the drained macaroni to the bowl with the dressing in it.
Stir in the onion, celery, relish, and tuna until it is all nicely Mixed Up. I do this one ingredient at a time, just to give the macaroni time to cool off some before adding the cheese.
Add the cheese cubes last and fold them in gently so they're evenly distributed
Refrigerate until cold.
Put in your face.
Notes
Remember, you can add additional vegetables if you would like. You can also leave out anything in the ingredient list that you don't like and substitute for ingredients you enjoy.It's mom-style macaroni salad, so make it the way your mom would make it (if she is a macaroni salad maker)