The amount of sugar called for by the original recipe is perplexing. The first time I made it I cut the sugar in half and found it nearly inedible; it was far, far too sweet for my family's tastes. I've made it several times since, replacing the dressing with real mayo, adding a bit of celery salt, using cider vinegar instead of white and eliminating the sugar completely. My family absolutely loves this recipe with these changes.
It may seem like far too much dressing when first made, but the macaroni absorbs most of this by the second day. Cutting back the dressing makes it less "soupy" the first day but a bit dry for left-overs. It's delicious on day one but far better on the second day in my opinion!
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The amount of sugar called for by the original recipe is perplexing. The first time I made it...