Hello calories!!

Ha ha! You want calories??

Make the pasta in the box (or 2) of Kraft deluxe macaroni and cheese. Mix the cheese package with some mayo, shredded carrot, chopped celery and onion (and whatever other veggies you normally use). Stir in a tablespoon or 2 of sugar, salt and pepper. Mix with macaroni. Add additional mayo if necessary. This one also stays wetter for you.

As for normal mac salad, stir in a bit extra mayo right before serving... it won't have time to soak up and will be delightfully creamy. Can't really help you for the few days after.

Moose (who is the cook of the family) says to make it up like usual, store in tightly sealed container. Make extra sauce and put it in when you get to your event. That way the mayo won't absorb. Goes without saying to keep pasta and extra sauce chilled. Good luck!!

Something that will help.... make sure all your ingredients are very cool, including the macaroni which needs to be fully cooked, not al dente which will mean if undercooked, it will continue to try absorbing moisture. Also don't over drain the pasta product any extra moisture that clings is a good thing. And as mentioned above, extra dab of mayo at the beginning will help as well.

I like to work at the salad while the mac. cooks by chopping the ingredients (celery, onion, coarse chopped green and black olives, etc. ) then when pasta is ready, add and mix all those ingredients before adding the mayo.

Please note.... I don't actually use mayo for mac salad but rather Miracle Whip Salad Dressing. I use Helman's/Best Foods Mayo on my Potato Salad which is another layering process... LOL, seems like I "work" at making these "tossed" together salads!

Wendy

Make sure your macaroni is cold before adding any mayo. The mayo will be absorbed more quickly if added while the mac. is hot. Also keep some may in reserve to add the day of serving.

I don't have that problem. I cut the mayo with a robust Italian dressing .
So basically I use lots of chopped veggies like red peppers, celery, red onion even corn.
In a separate bowl mix mayo and salad dressing plus any spices you want.
Try 1cup of mayo to about 1/3 to 1/2 cup of dressing. Then mix them up. Supper delicious , and it doesn't dry up.
You will clearly need more depending on how much pasta.

Probably not the time to experiment, but what about adding some sour cream? Wouldn't change the taste very much, but would make it creamy and should stay that way.

Hi, there. When I make my macaroni salad, I use approximately 1 cup of mayo plus a 1/4 cup each of evoo and milk. It's nice and moist the first night. After that, to restore moisture, I just add a little more milk and stir before serving. :-)