Macaroni SaladIngredients:1 pound cups uncooked elbow macaroni6 hard-cooked eggs, chopped3 stalks celery, chopped1 green or red bell pepper, chopped4 cups real mayonnaise3 Tablespoons prepared yellow mustard1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon onion powderDirections:1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.2. In a large bowl, stir together the eggs, celery, and pepper.3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.5. Cover and chill for at least 1 hour before serving.Chicken Macaroni Salad Ingredients:

1/2 kilo macaroni noodles 2 to 3 pieces, medium sized carrots 1 bigchicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or tidbits 1 bigwhite onion, finely chopped 1/2 cupsweet pickle relish 3 hard-boiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to tasteMacaroni Salad Cooking Instructions:

Cook macaroni noodles according to packagecooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate, then serve.

Read more:http://www.pinoyrecipe.net/filipino-chicken-macaroni-salad-recipe/#ixzz2KNlitDEm