Since last spring, this has become my family's standard for all Macaroni salads, the only one they want. It was printed in the Boston Globe May 2009 and is from St Alphonzo's Kitchen, a small restaurant in the South End of Boston. GRANDMA SIS'S MACARONI SALAD - serves 8 INGREDIENTS I pound box of elbow macaroni 1 tablespoon vegetable oil 1/2 cup mayonnaise 1 tablespoon cider vinegar 1/2 tsp salt or to taste 1/2 tsp black pepper 1 small green bell pepper, seeded cored and cut into thin strips or chopped 1/2 red onion coarsely chopped 1 large ribs of celery, halved lengthwise and thinly sliced 1 jar (6-8 ounces) cocktail olives with pimiento, drained and chopped In large pot with boiling water cook the macaroni for 6-8 minutes or until it is tender but still has some bite. Drain the macaroni into a colander and shake to remove excess moisture. Transfer the pasta to a large bowl. Add the vetable oil Sire well and set aside to cool. In a small bowl, whick the mayonnaise, vinegar, salt and pepper. Stir the mixture into the pasta until it is coated all over. Add the bell pepper, red onion, celery and olives. Toss gently buth thoroughly. Taste for seasoning and add more salt and pepper if desired. Cover and chill for 1 hour before serving. Personally, I found that there was enough salty taste and seasoning without adding any of the additional salt to the recipe. Fran

I use various cheeses. My favorites are fontina, monterey jacks, cheddars (sharp especially for us), gouda, edam, gruyere, mozzarella, parmesan, romano, and provolone. I have melted asiago once and it came out okay too. The trick is to make your white sauce first and then add the cheese as the milk warms in small chunks or shred it. Stir contantly and don't whisk it, just easy stirs. Velvety sauce everytime is my experience. If you aren't making a sauce, or adding it to other ingredients, then almost anything will do I would think, but fresh cheeses like goat cheese can separate on you, I've had that happen once. Most cheese have a huge fat content and have salt. The fatter the cheese, usually the easier it melts I would think. We eat a LOT of cheese in our family, but we like it fresh cut or in a sauce best. Cheddar and mozzarella are the basic toppings for pizza or like tuna melts. Our favorite cheeses for macaroni and cheeses when I do it homemade is a mixture. I will do tomato sauces or white sauce based cheese sauces based on what tag ends of cheese, or cheese I need to use are in the fridge. Fontina is a favorite white cheese around here for melting. And, I think I forgot plain swiss in my list. But, baby swiss to nice ripe swiss cheese always tastes good mixed with beef. Try fontina cheese mixed in with ground veal, and don't forget to use feta cheese with lamb!!

Have had macaroni salad that I think was nothing but cooked elbows and some mayo?? SIL always makes a "tuna mac"... elbows, mayo and tuna... nothing else?? I like mine a little "wet" with some kinda zing. Like lots of thin sliced green/stuffed olives... tedious cutting, but like it. Like capers. If onion/celery... minced REALLY fine. Sometimes finely shredded carrots. Any kind of pasta will do. Real mayo (some store brands are just fine with me) and maybe a dab of... shudder... Miracle Whip?!? Now a "pasta salad" is no holds barred. Rachel Ray did something she called pizza-something. Pasta & stuff you'd find on a pizza... pepperoni, mushrooms, olives, onions, peppers, etc. She made a vinaigrette that was sort of tomato based. Can't remember recipe, off hand. If I'm doing a pasta salad, usually use onions, carrots, celery, peppers, broccoli, etc. I'll blanch the hard veggies (carrots & broccoli) for a minute or 2. Then let ALL veggies sorta marinate in whatever kind of vinaigrette I concoct... overnight, if I plan ahead. Have NO idea if true, but seems flavors get into HOT veggies better?? Where's Alton when ya need him?!?

The recipe I use is what I call my basic vinaigrette... The veggies are variable....but sweet onion and some sort or color of bell pepper are a must. When using carrots, I cut into buttons and briefly blanch in either boiling water or the micro. And I have learned that if adding black olives, add them just before serving as they can leave dark stains on other veggies and the pasta....and the same with red cabbage. AND....just a bowlfull oif onions, cucumber, red and green peppers, broccoli, zucchini, halved cherry tomatoes, halved pea pods, carrots, celery etc dressed with a vinaigrette makes a beautiful and tasty salad. I often make it for a funeral lunch and have standing by a pound of cooked pasta and extra dressing. After I see how many people are there I may add some of the pasta, or all of it or quickly cook more pasta to stretch the veggies. SALAD DRESSING 1T dijon mustard 1 clove of garlic, crushed (or chopped very fine) 1T honey 1/3 cup cider vinegar and balsamic vinegar, mixed…mostly cider Mix together, I use a wire whisk 1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while Then I like to add some dried or fresh herbs....most of the time I use oregano. About 2 tsps of dried....more if fresh.