1 small bunch long green spring onions, (about 5 individual onions)
24 oz Kraft Miracle Whip*, divided
3 Tablespoons yellow mustard (will vary depending on your taste), divided
2 medium firm red tomatoes
Salt & pepper
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Let's Make It
Cook the macaroni according to the package. Rinse & drain thoroughly. Cool for about 15 minutes, then put it in a large Ziploc bag and put in the refrigerator for at least 12 hours. (This keeps the macaroni from absorbing the Miracle Whip when it’s all put together). Hard boil the eggs and put in the refrigerator on the same day the macaroni is cooked.
Empty the macaroni into a very large mixing bowl. Dice the bell pepper (do not add the core or seeds) & spring onions into about the same size as the macaroni and mix with the macaroni. Add 16 oz. of Miracle Whip and 2 Tablespoons of mustard and mix thoroughly.
Dice the tomatoes and eggs into the same size as the bell pepper and fold them gently into the mixture. Stir in another 8 oz of Miracle Whip and 1 Tablespoon of mustard. Add in 1 teaspoon of pepper and 1/2 teaspoon of salt. Stir well and taste. Add more salt, pepper, mustard and/or Miracle Whip to your taste.