Friday, March 1, 2013

Macaroni Salad

From Kat’s Kitchen

1 32 oz box of elbow macaroni
I dozen of boiled eggs
2 large tomatoes
2 large cucumbers or several small ones
2 green peppers
1 cup of shredded carrots
1 lb of cheese (I buy sliced deluxe and cut it up)
Mayonnaise to taste

Cook macaroni and drain.  Cover with cold water and drain again.  Repeat this until the macaroni is cool.
While macaroni is cooking, chop all veggies and cut cheese in small cubes.   Peel and cut up the eggs.
Mix all ingredients with mayonnaise to suit your taste.

Note:  Not for canning