Ingredients
Equipment
Method
- Cook the elbow macaroni according to the package directions until al dente. Once cooked, drain the pasta thoroughly. It’s important to drain it well to prevent a watery salad.
- In a large skillet, brown the ground beef over medium-high heat. Break up the meat as it cooks. Once fully cooked, drain off any excess grease completely.
- In a medium bowl, combine all the ingredients for the special sauce: mayonnaise, ketchup, sweet pickle relish, Dijon mustard, white vinegar, garlic powder, and onion powder. Whisk until everything is thoroughly combined and smooth. Season with salt and black pepper to your taste.
- In a large mixing bowl, add the drained macaroni, cooked and drained ground beef, shredded cheddar cheese, finely chopped dill pickles, finely chopped yellow onion, and chopped fresh parsley.
- Pour the prepared special sauce over the ingredients in the large mixing bowl. Gently toss everything together until all the components are evenly coated with the sauce. Ensure the pasta, beef, and vegetables are well mixed.
- Cover the bowl and refrigerate the Big Mac Pasta Salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled.
Notes
Store leftover Big Mac Pasta Salad in an airtight container in the refrigerator. It will stay fresh and safe to eat for 3 to 4 days. Reheating is generally not recommended; serve chilled.