INGREDIENTS
3 cups macaroni
3 cups water
2 pickles
1,5 cup mayonnaise
0.5 cup sour cream
0.5 cup milk
1 tbsp white vinegar
2 tbsp juice from pickles
1/2 tsp cayenne pepper
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tbsp sugar
1/4 tsp salt
1 lb ham
1 cup miracle whip
INSTRUCTIONS
Instant Pot add 3 cups of macaroni
+ 3 cups of water macaroni should be covered with water.
Close the lid
and press pressure cook on Hi for 8 minutes.
When macaroni are cooking I will make MACARONI SALAD MIXTURE. I will cut 2 pickles
and add 1,5 cups of mayonnaise
+ 0.5 cup of sour cream
+ 0.5 cup of milk
+ 1 tbsp of white vinegar
+ 2 tbsp of juice from pickles
+ 1/2 tsp of cayenne pepper
+ 1tbsp of Worcestershire sauce
+ 1 tbsp of mustard
+ 1 tbsp of sugar
+ 1/4 tsp of salt.
When macaroni finish I will do 2 minutes of natural release and then quick release.
Open the lid
drain the macaroni
and mix with macaroni salad mixture.
Cut 1 lb of ham
and add to macaroni cover it and put in the fridge for at least 2-4 hours.
I left in fridge overnight.
Then I add 1 cup of mayonnaise
and 1 cup of miracle whip.
Mix it and eat.
