Crack-eroni salad

What does that name mean? This salad is so good, it’s addictive! Once you start eating it, you will be hard pressed to stop. Trust me. No I didn’t come up with the name, an old friend did, and it stuck. When camping, Sista and I have been known to plop down with a giant bowl of it and two forks and eat until it hurts as a form of lunch. My mom introduced me to the recipe years ago. Something she picked up at a potluck back in the 70’s. It’s super easy to make and has become a staple for camping trips, barbecues, and 4

Ingredients: Sorry, not many measurements this time.IMG_2157

  • Salad Mac – If you can’t find it, ditalini works just as well. I usually use the whole box for a party batch.
  • Light Mayo – It has to be light!!!! Quality matters too! Don’t go generic on this one.
  • Sharp Cheddar Cheese – Again, quality matters!
  • 1 small can of sweet peas drained
  • 3 or 4 green onions dice
  • Salt and pepper to taste


  1. Cool pasta according to package directions. Drain and rinse cold.
  2. Chop cheddar cheese into small squares like this:
  3. Put peas, onion, cheese and mac in a large bowl
  4. Stir in mayo. Add salt and pepper to taste.
  5. Chill for at least 2 hours before serving.

Important: After a while, the pasta may absorb most of the mayo
and begin to look and taste not as good. Always stir in a little more mayo before serving to fix this problem.


4 thoughts on “Crack-eroni salad

  1. Pingback: A Year in Food 2014 | The Ramblings of an Aspiring Small Town Girl

  2. Pingback: 10 Epic Cheese Recipes for National Cheese Day! | The Ramblings of an Aspiring Small Town Girl

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