Macaroni lettuce is a side dish or side dish made of macaroni, mayonnaise, vegetables, and optional protein sources such as cheese, tuna, and eggs. This dish is a quick and practical menu to take to botram events (eating together by sharing food brought from each other's homes), served as a side dish, or enjoyed as a main meal. Choose classic macaroni lettuce for a simple and easy meal, or add cheese or tuna to add some delicacy to this signature favorite!
Ingredients
Classic Macaroni Lettuce
- 450 grams of macaroni pasta
- 240 ml mayonnaise
- 2 tablespoons (30 ml) vinegar
- 150 grams of sugar
- 2 tablespoons (30 ml) mustard
- 1 teaspoon (5 grams) salt or to taste
- 1/4 teaspoon (0.5 grams) ground black pepper
- 2 stalks celery, thinly sliced
- 1 red or green bell pepper, diced
- 1 onion, chopped
- 1 carrot, peeled and grated
- 2 tablespoons (2 grams) parsley, chopped
Lettuce Macaroni Cheese
- 450 grams of macaroni pasta
- 240 ml mayonnaise
- 120 grams of pickled spices
- 1 teaspoon (5 grams) salt
- teaspoon (0.5 grams) ground black pepper
- 450 grams cheddar cheese, diced or grated
- 2 stalks celery, thinly sliced
- 1 green or red bell pepper, diced
- 4 spring onions, thinly sliced
- 2 medium size tomatoes, chopped
Tuna Macaroni Lettuce
- 450 grams of macaroni pasta
- 240 ml mayonnaise
- 120 grams of pickle seasoning
- 1 teaspoon (5 grams) salt
- teaspoon (0.5 grams) ground black pepper
- 1 tablespoon (15 ml) lemon juice or 1 teaspoon (2 grams) celery seeds (optional)
- 2 cans of tuna (one can, 140 grams), remove the water
- 1 red onion, sliced
- 150 grams of peas (fresh or frozen), boiled
- 3 eggs, boiled, peeled and chopped (optional)
Step
Method 1 of 3: Classic Macaroni Lettuce
Step 1. Cook the macaroni pasta in boiling water for eight minutes
Take a large pot of water and bring to a boil, then add 450 grams of macaroni pasta. Reduce the heat to medium so the water doesn't boil over.
Step 2. Drain the water and drain the pasta with cold water
After eight minutes, transfer the pasta to a colander over the sink to drain. After that, "rinse" the pasta with cold water. Place the pasta in a large bowl and set aside.
Step 3. Combine mayonnaise, vinegar, sugar, mustard, salt and black pepper
Stir 240 ml mayonnaise with 2 tablespoons (30 ml) vinegar, 150 grams granulated sugar, 2 tablespoons (30 ml) mustard, 1 teaspoon (5 grams) salt, and teaspoon (0.5 grams) ground black pepper Small bowl. Use an egg whisk or a fork to mix all the ingredients.
You can substitute apple cider vinegar or red wine vinegar if necessary
Variation: Replace half the mayonnaise with sour cream (equivalent amount) for a sharper taste.
Step 4. Place the vegetables and parsley in a bowl with the macaroni
Add 2 chopped celery stalks, 1 red or green bell pepper (diced), 1 chopped onion, 1 carrot (peeled and grated), and 2 tablespoons (2 grams) chopped parsley bowl. Stir all ingredients until evenly mixed.
You can also modify the combination or mix of vegetables to your liking! Add chopped tomatoes, radish slices, or broccoli
Step 5. Pour the sauce into a bowl of macaroni and vegetables
Use a large spoon to stir all the ingredients. Make sure all the vegetables and macaroni are coated with the sauce.
Step 6. Serve the lettuce right away or refrigerate for up to 24 hours
You can serve the lettuce at room temperature or after it has cooled. If you don't want to serve the lettuce right away, cover the bowl with a lid or plastic wrap before placing it in the refrigerator until the lettuce is ready to serve.
Method 2 of 3: Lettuce Macaroni Cheese
Step 1. Cook the macaroni pasta in boiling water for eight minutes
Pour water into a large saucepan and bring to a boil. After that, put 450 grams of macaroni pasta into a saucepan. Reduce the heat to medium to prevent the water from boiling violently and cook the pasta for eight minutes.
Use a timer so the pasta doesn't overcook
Step 2. Discard the water and rinse the paste with cold water
After eight minutes, pour the pasta into a colander over the sink. Wait until all the water is drained from the pot and strainer. After that, rinse the pasta with cold water for about 30 seconds while still placing the strainer over the sink. Allow all the rinse water to drain from the colander before transferring the pasta to a large bowl.
Step 3. Pour the apple cider vinegar over the macaroni and wait for 15 minutes
Add 2 tablespoons (30 ml) of apple cider vinegar to the macaroni. Toss the macaroni to coat it with the vinegar and let it sit for 15 minutes.
Step 4. Combine mayonnaise, salt and black pepper in a small bowl
Add 240 ml mayonnaise, 1 teaspoon (5 grams) salt, and teaspoon (0.5 grams) ground black pepper to a small bowl. Stir the ingredients using a fork or egg whisk until evenly distributed.
- Add 1 tablespoon (15 ml) of mustard to the mixture for a stronger flavor.
- Add 1 teaspoon (5 grams) of sugar to sweeten the lettuce sauce.
Step 5. Mix cheese, vegetables and sauce with macaroni
Add 450 grams of cheddar cheese, 2 stalks of celery (sliced), 1 red bell pepper (chopped), 4 chopped green onions, and 2 medium-sized tomatoes chopped into a bowl of macaroni. After that, put the sauce in a bowl.
Stir all the ingredients with a spoon so that the vegetables are evenly distributed and all the ingredients are coated in the sauce
Variation: Replace the cheddar cheese with Swiss cheese, pepper jack, mozzarella, Colby, Muenster, or any other cheese you like to modify the lettuce taste!
Step 6. Cover and refrigerate the macaroni lettuce until ready to serve
Use plastic wrap or a tight-fitting lid to cover the bowl of lettuce. After that, place the bowl in the refrigerator and refrigerate for at least 4 hours. Lettuce can be stored in the refrigerator for up to 24 hours before serving.
Method 3 of 3: Tuna Macaroni Lettuce
Step 1. Cook macaroni in boiling water for eight minutes
Bring a large pot of water to a boil and add 450g of macaroni paste. Lower the heat to medium and re-cook the pasta for about eight minutes, stirring occasionally. Remove the pan from the stove afterwards.
Step 2. Discard the water and rinse the paste
Transfer the cooked pasta to a colander over the sink to drain the water. After that, rinse the pasta with cold water to cool it down. Allow all the water to drain from the colander, then transfer the pasta to a large bowl.
Step 3. Mix the tuna and vegetables with the macaroni
Open two cans of tuna (140 grams each) and drain the water, then place them in a bowl of macaroni. Slice the onions and shallots, and boil 150 grams of peas. After that, put the ingredients in a bowl.
Try a different combination of vegetables if you like, such as a handful of fresh spinach with 2 chopped tomatoes, or a bunch of broccoli with grated carrots
Variation: Instead of using tuna, add equal amounts of chicken, ham pieces, or soft tofu crumbs.
Step 4. Mix the sauce ingredients with the macaroni, tuna and vegetables
Add 240 ml of mayonnaise, 120 grams of pickle, 1 teaspoon (5 grams) salt, and teaspoon (0.5 grams) black pepper to a bowl of macaroni, tuna, and vegetables. Stir all the ingredients until the macaroni and vegetables are coated with the mayonnaise and pickle.
- Choose sweet pickles or regular pickles according to your taste.
- Add 1 tablespoon (15 ml) of lemon juice for a more tart tuna macaroni lettuce.
- Add 1 teaspoon (2 grams) of celery seeds for a stronger flavor.
Step 5. Add three chopped hard boiled eggs
Peel the boiled eggs, then cut each egg into quarters. Add the egg pieces on top of the lettuce and serve!
Boil the eggs a few hours in advance and store them in the refrigerator to cool before you peel and cut them
Step 6. Cover and refrigerate the macaroni lettuce until ready to enjoy
You can eat the macaroni lettuce right away if you want or refrigerate it for a few hours first. If you don't want to enjoy it right away, cover the bowl with plastic or a tight-fitting lid, then place the bowl in the refrigerator.
