Mexican Inspired No Mayo Macaroni And Cheese Salad Food

MEXICAN MACARONI SALAD

Steps:

• For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
• Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
• Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
• For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
• Serve chilled.

NO MAYO EASY PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cool; drain.
• Combine pasta, tomatoes, cucumber, and purple onion in a large bowl.
• Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.

BAKED MEXICAN MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
• In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
• Bake uncovered about 25 minutes or until bubbly.

ONE - TWO - THREE - MEXICAN MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
• In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.

MEXICAN INSPIRED NO-MAYO MACARONI AND CHEESE SALAD

Steps:

• Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad.
• Pasta -- Simply cook in good salted water according to package directions.
• Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
• Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing.
• Serve -- ENJOY!

MEXICAN MACARONI SALAD

Steps:

• To cook the pasta, bring a large pot of water to a boil with salt and a little oil. Cook about 8 to 10 minutes or to al dente, drain well and spread on a sheet pan to cool. When almost dry lightly coat with olive oil. Then cover well till ready to toss salad.
• To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well.
• Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill.

MACARONI CHEESE SALAD

Steps:

• Cook macaroni according to package directions; drain.
• Rinse with cold water; drain.
• Combine macaroni, cheese, onions, celery and green pepper; set aside.
• Mix together sour cream, mayonnaise, mustard and seasonings.
• Pour over macaroni mixture and stir gently.
• Add thawed peas and bacon and parsley to macaroni.
• Toss.
• Sprinkle salad with paprika and serve.

MEXICAN MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.