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Judy’s Macaroni Salad

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings

Ingredients

  • 2-1/2 cups uncooked elbow macaroni
  • 1-1/2 cups mayonnaise
  • 1/4 cup sweet pickle juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 6 hard-boiled large eggs, chopped
  • 6 sweet pickles, chopped

Directions

  • Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well.
  • In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Test Kitchen Tips
  • To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac and cheese.
  • Check out 80 ways to cook elbow macaroni.
  • Nutrition Facts
    3/4 cup: 347 calories, 28g fat (6g saturated fat), 113mg cholesterol, 413mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Colly
      Sep 1, 2020

      This was OK, but better with a dash of wine vinegar & a little sugar. It gave it a little bit of zing. Thanks

    • chris
      Jul 22, 2019

      This is one of the best tasting macaroni salads I have ever made, and I've made lots over my lifetime. I did omit eggs, personal preference. I added some diced onion and diced celery to the diced pickles. Loved the flavor of the pickles and cheese. And the pickle juice in the dressing was great. I also added a little yellow mustard to the dressing for a little zing. Thank you Elizabeth for a great tasting recipe. Taste of Home never fails to deliver. I tell all my friends you are the best food website out there.

    • Melody
      Jul 7, 2019

      Have been making this salad for years. My mama was a young bride when WWII began ... I use less mayo, cube the cheddar and add sliced black olives. I call this kid friendly. Happy to see this recipe published.

    • Debglass11
      Jun 23, 2019

      A great, basic macaroni salad! I used a bit more macaroni, so increased the other ingredients appropriately, but kept the hard boiled eggs to six. The shredded cheddar was a nice addition. I did add some mustard and sugar to the mayo mixture for a little extra zip. Good side for a cookout or potluck and easy to put together!

    • Amanda
      Nov 18, 2018

      I like to add tuna fish and green olives to mine as well. So good!

    • hotfudgesundae
      May 30, 2016

      Easy recipe, I also added some minced onion, mustard and celery. Will definately make this again!

    • Angel182009
      May 24, 2016

      I love how simple and easy this recipe was to put together. I doubled the batch. This definitely would be great to try with potatoes as well.

    • aug2295
      May 22, 2016

      Tasty - loved the consistency and the eggs. It was interesting that there was no onion, i mit add a couple tbsp next time to add a little flavor.

    • bakergirl00
      May 17, 2016

      I made the recipe as is, and also thought it was a little bland. I added a couple of teaspoons of French's honey mustard & that helped a lot.

    • Scott01
      Apr 19, 2016

      I love the basic combination of the ingredients. This was exactly what I was looking for in a macaroni salad recipe. However, the final result is just bland. Can anyone give me any tips to boost the taste?