Aunt Kays Cheddar Dill Macaroni Salad Food
MACARONI DILL SALAD
Whip up this easy pasta salad in no time to serve at your summer BBQs! Fresh dill and radishes give it an extra zip of flavor.
Provided by Stacie
Categories Salads
Time 2h20m
Number Of Ingredients 11
Steps:
- Cook macaroni noodles according to package directions. Drain. Rinse noodles in cold water. Set aside.
- In a large bowl, mix together mayonnaise, sour cream, dill, Dijon mustard and garlic. Add macaroni, radishes and green pepper. Stir to combine.
- Add cayenne, salt and pepper and stir to combine.
- Cover salad and chill in fridge for at least two hours before serving.
Nutrition Facts : Calories 262 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 367 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHEDDAR AND MACARONI SALAD
This is a good make-ahead side dish for a summer dinner.
Provided by Karena
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
- Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 19.2 g, Cholesterol 25.4 mg, Fat 15.2 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 6 g, Sodium 213.5 mg, Sugar 3.6 g
MACARONI SALAD WITH DILL
Quick, easy to make Macaroni Salad with a touch of dill to give it a little extra zip. This can be easily altered by adding additional veggies, like carrots, green peppers, or diced tomatoes. For a more hearty salad, diced chicken can also be added. Light mayo can be substituted to reduce calories.
Provided by styxdancer
Categories Low Protein
Time 50m
Yield 4 cups, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook, drain, and rinse pasta. Combine all ingredients and stir until well blended. Chill for a minimum of 4 hours before serving.
DUNKLEY'S FAMOUS MACARONI SALAD
Steps:
- Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
- Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
- Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
AUNT KAY'S CHEDDAR DILL MACARONI SALAD
This is my favorite macaroni salad and was created by my aunt Kay. When I asked her where she got the recipe, she said "I just threw together a few of my favorite things and voila!" Needless to say, my brother and I both request this for every family get together. Enjoy!
Provided by kreitzek
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain macaroni according to manufacturer's directions.
- Sprinkle macaroni with half the dill weed and chill in the fridge.
- Mix together Miracle Whip, celery salt, and remaining dill. Add tuna and onion to dressing mixture.
- When macaroni is cooled, stir in dressing mixture. Add green pepper, cucumber, and cheddar.
- Cover and chill.
Nutrition Facts : Calories 328.7, Fat 14.3, SaturatedFat 8.4, Cholesterol 48.7, Sodium 247.4, Carbohydrate 29.6, Fiber 1.7, Sugar 2.2, Protein 20
AUNT LOUISE MACARONI SALAD
This is an old family recipe. My Mother used to just add pementos and salad dressing to the macaroni. My Aunt is the one that came up with the dressing that perked it up. Not health smart but colorfull for holidays and you either love it or can't stand it. Of course our family loves it.
Provided by Lil345
Categories Potluck
Time 25m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar& mustard.
- Add vinegar.
- bring to a boil remove from heat.
- Mix egg& flour with a little water.
- Slowly stir into hot mixture.
- Be careful not to curdle, strain if you do.
- Pour over macaroni.
- Add pimentos.
- cool then add a little cubed sharp cheese and cut up sweet pickles if desired.
- Dressing ingredients may be put in blender and mixed then cook until it comes to a boil over medium heat stirring constantly.
Nutrition Facts : Calories 212.8, Fat 1.1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 83.4, Carbohydrate 45.5, Fiber 0.9, Sugar 25.5, Protein 4.4
DILL MACARONI SALAD
Make and share this Dill Macaroni Salad recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni as directed on the package. Drain and cool.
- Add celery, green pepper, carrots and pimiento.
- Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly. Chill before serving.
Nutrition Facts : Calories 247.9, Fat 7.3, SaturatedFat 1.1, Cholesterol 5.1, Sodium 198.6, Carbohydrate 40, Fiber 2.1, Sugar 5.5, Protein 5.9
CHEDDAR-MACARONI SALAD
This is from Better Homes and Gardens. I love macaroni salad, but cheese makes everything better! :) Prep/cook time does not include chilling time. Can easily be doubled for larger get togethers.
Provided by iewe7726
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Drain macaroni and rinse with.
- cold water. Drain again.
- In a mixing bowl, combine cooked macaroni, cheese, celery, green bell pepper, peas, and onion. Stir gently to combine.
- For dressing: Mix mayonnaise or salad dressing, sour cream, milk, pickle.
- relish, and 1/4 teaspoon salt. Toss dressing with macaroni mixture.
- Cover and chill for 4 to 24 hours. If necessary, stir in a small amount of additional milk.
JUDY'S MACARONI SALAD
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.
Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
AUNT WOOFIE'S MACARONI SALAD
I have been making my Macaroni Salad like this for years. . The juice from the green olives and pickles really add to the flavor of the salad. Slice the olives and pickles before measuring them. This is really good if you make it the night before you are going to serve it. It gives the different flavors and juices a chance to blend really well. I don't like my pasta salads with a lot of mustard so I use horseradish sauce. You can replace it with more mustard if you want. I use the mustard for color only. Prep time is approximate. Cook time is the refrigeration time. This recipe can easily be doubled.
Provided by AuntWoofieWoof
Categories Lunch/Snacks
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring water to a boil and add macaroni.
- Cook until macaroni is done.
- Drain, rinse and set aside.
- In a medium sized bowl mix next 6 ingredients together until well blended.
- If the mixture is too thick add the milk a little at a time until desired consistency is reached.
- Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
- Stir until well blended.
- Add the macaroni and mix well until the macaroni is covered with the mixture.
- You may need to add a little bit more milk to make it easier to mix together.
- Add a tablespoon or so at a time.
- Garnish with the egg slices.
- Sprinkle with Paprika if desired.
- Refrigerate for at least one hour or overnight before serving.
Nutrition Facts : Calories 472.2, Fat 30.6, SaturatedFat 5.4, Cholesterol 180.2, Sodium 826, Carbohydrate 41, Fiber 1.4, Sugar 7.6, Protein 9.5
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