Dill Pickle Macaroni And Cheese Food

DILL PICKLE MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes, making sure not to overcook. Drain and set aside.
• While the macaroni is cooking, melt 3 tablespoons butter over medium-low heat in a large saucepan. Blend in flour and cook, stirring constantly, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until thickened, 10 to 15 minutes.
• Mix in Cheddar cheese and Monterey Jack cheese; stir until melted. Add dill pickle relish, onion, Sriracha sauce, salt, and pepper to cheese mixture. Stir in cooked macaroni. Pour mixture into the prepared casserole dish.
• Butter both sides of bread and tear into large pieces. Blend in a food processor or electric blender until you have crumbs. Spread on top of casserole.
• Bake in the preheated oven until bubbling and browned on top, about 45 minutes.

MACARONI SALAD WITH DILL AND HAM

Steps:

• To mellow the minced onion, soak it in cold water while you make the salad.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
• For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
• Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

DILL PICKLE MACARONI AND CHEESE

Steps:

• Cook the macaroni according to package instructions and drain.
• Meanwhile in a large saucepan or skillet heat up butter over medium heat. Add onion and red pepper and cook until tender, about 5 minutes. Add flour and whisk to form a roux, about 2 minutes. Slowly whisk in milk. Add hot sauce, ground mustard, and bring to a boil. Take off the heat and add in cheese, stirring until melted.
• To sauce add macaroni noodles and the dill pickles. Combine together and serve.

DILL PICKLE-PASTA SALAD

Steps:

• Combine pasta, cheese and pickles in large bowl.
• Mix pickle juice with remaining ingredients until blended. Add to pasta mixture; mix lightly.
• Refrigerate 2 hours or until chilled

DILL PICKLE APPETIZERS

Steps:

• In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
• Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
• To serve, slice each bread roll into 1 inch slices.

DUNKLEY'S FAMOUS MACARONI SALAD

Steps:

• Bring 2 quarts of water to a boil.
• Add macaroni and cook until it is al dente, approximately 7-9 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.
• Place pasta in a large bowl.
• Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
• Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
• Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
• Fold in pimentos.
• Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
• Refrigerate for another 30 minutes to 1 hour before serving.