Texas Macaroni Salad
by Mike Keathley
1 24oz bag of macaroni
1 medium cucumber
1 red bell pepper
1 green bell pepper
2 ribs of celery
8 eggs (hard boiled)
2 Cups Miracle Whip (or to taste)
salt and pepper to taste
Boil eggs and prepare the macaroni according to instructions on the bag. Meanwhile...
Finely chop all vegetables, (the food processor is your friend) and drain any liquid produced.
Once the macaroni and eggs are boiled, submerse them in separate ice water baths; this will cool the macaroni and stop the cooking process (it will also make the eggs easier to peel).
Once peeled, mash the eggs. Now, if the eggs and macaroni are cool (as they should be from the ice bath) mix all the ingredients together.
If you have planned a weekend BBQ, or gathering, make this the day before because one day in the fridge makes this so much better.
It is quick, easy, few ingredients, no potato peeling, and it feeds an army!