Stir up this quick and easy, old fashioned macaroni salad recipe in minutes. Studded with celery, red onion, and cheddar cheese, wrapped in a creamy mayo dressing, this pasta's packed with flavor and perfect for picnicking.
Cook macaroni according to package directions. Drain well and allow to cool.
In large mixing bowl, combine macaroni, celery, onion, mayo, and cheese cubes. Season with dill weed and salt and pepper to taste.
Chill until ready to serve. Serve cold.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/8 the recipe.Cook the macaroni just until al dente as it will absorb the moisture of the mayonnaise which will soften it further.If it appears dry after a day or so in the fridge, you can stir in more mayonnaise and adjust the seasonings to taste.Macaroni for salads should be cold and dry for best texture. Rinse it with cold water and drain it well. You can also lay it out on a baking sheet to help more water evaporate.