Cheddar Macaroni Salad Food

CHEDDAR-MACARONI SALAD

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.

CHEDDAR AND MACARONI SALAD

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.

CREAMY CHEDDAR MACARONI SALAD

Steps:

• In a large pot, boil the elbow macaroni according to package directions. Drain in a colander, then rinse with cold water.
• Blend together the mayo, mustard, sour cream, vinegar, sugar and salt and pepper.
• In a large bowl, combine the noodles and chopped vegetables, then toss with the dressing.
• Let rest in the fridge for at least 30 minutes (1 hour or more is best).
• Serve and enjoy!

MACARONI AND CHEDDAR CHEESE

Steps:

• Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

QUICK MACARONI SALAD

Steps:

• Cook macaroni according to package directions, adding peas during the last 2 minutes of cooking. Drain and rinse in cold water. , In a small bowl, combine the remaining ingredients. Stir in macaroni and peas. Chill until serving.

SOUR CREAM CHEDDAR MACARONI SALAD RECIPE - (4.5/5)

Steps:

• In large pan cook macaroni in a large amount of boiling salted water until tender, drain, cool until room temperature. Toss with cheese, celery, green pepper and onion. Combine sour cream, salad dressing or mayonnaise, add milk, stir in relish, vinegar, mustard, salt. Toss with macaroni mixture. Cover and chill several hours.

HAM AND CHEDDAR MACARONI SALAD

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard,Salt and pepper to taste.
• Then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor.

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.