"This macaroni salad tastes just like the ones you buy at the local grocery store. Only difference is, it's cheaper to make yourself, and you can make as much as you need. (Let's face it...macaroni salad is always the first one to go.) You can also add relish or onions depending on your desired taste. This recipe is an easy basic starter for you to add your own touch to and have everyone raving about your macaroni salad!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Remove cheese packet from packet of macaroni and cheese and set aside. Bring a large pot of lightly salted water to a boil. Cook both amounts of elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Pour hot pasta into a large bowl.
Stir butter into macaroni until melted; mix in milk and the reserved cheese packet, stirring until thoroughly combined. Mix the processed cheese spread into the hot macaroni and let melt; mix thoroughly. Stir in thousand island dressing, tartar sauce, and vinegar. Cover bowl and refrigerate until cold; salad holds up to 5 days in refrigerator.