But for the moment, I'm still excited about the upcoming patriotic holiday and this simple salad recipe, even though part of my crew is leaving for Missouri in just a few hours. (Why, yes, my heart does feel like it is being ripped out of my chest just knowing this little guy won't be here for fireworks.)
And if anyone needs me on July Fourth, I'll be here watching my hubby write his name in the air with sparklers and gathering up my sackcloth and ashes for my July fifth lamenting of the passing of summer.
Here are my notes:
-I think what gives this salad great flavor is grating the onion. Grate it into a bowl so you can use a measuring spoon to scoop out the juice and little bits of onion. I used about 2 tablespoons, but I really wished I would have upped it to three.
-Make sure your macaroni is completely cool so it won't melt the cheese.
-Stir the cheese in last, small amounts at a time, so it won't clump together.
Pimiento Cheese Macaroni Salad
4 cups elbow macaroni
1/2 cup mayonnaise
4 ounces cream cheese, softened to room temperature
2-3 tablespoons grated onion with juice
Salt and pepper to taste
2-3 tablespoons milk
1 (4-ounce) jar chopped pimiento peppers, drained
3 cups shredded cheddar cheese
Cook the macaroni according to package directions. Drain and rinse under cold water to cool. Set aside.
Whisk together the mayonnaise, cream cheese, grated onion, and salt and pepper until smooth. Stir in 2-3 tablespoons of milk to loosen the mixture. Stir in macaroni noodles and pimiento peppers. Stir in cheese little by little so it won’t clump together.