Millie Peartree Macaroni Salad Food

PICNIC STYLE MACARONI SALAD

Steps:

• Cook pasta according to package directions.
• Boil eggs now if that has not been done. Cool, peel, and set aside to cool. Once cool, cut into pieces.
• Drain pasta and rinse with cold water.
• Drain pasta again and set aside to cool.
• When pasta is completely cool, add pasta to a large bowl with celery, onions, pickle pieces, and both black and green olives.
• Toss to combine.
• In a separate small bowl mix Miracle Whip, mustard, pickle juice, salt, and pepper.
• Add half of the mixture to pasta and mix well.
• Continue adding Miracle Whip mixture until macaroni salad is creamy.
• Set aside any leftover mixture for moistening macaroni salad later if necessary.
• Gently fold in egg pieces.
• Refrigerate for at least 4 hours before serving to allow flavors to meld.
• Remove from the refrigerator and add any remaining dressing mix if needed.
• If more moisture is needed, add Miracle Whip 1 tablespoons at a time with ½ teaspoon of mustard and a splash of additional pickles juice.
• Additional boiled egg slices can be added to the top for presentation.

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

TUNA-MACARONI SALAD

Steps:

• Bring a large pot of well-salted water to a boil, and cook the macaroni according to package instructions, until slightly pasta al dente. Drain, rinse with cold water until the pasta is cool and set aside.
• In a large mixing bowl, combine the cooked macaroni, tuna, eggs, mayonnaise, relish, mustard, onion powder, pepper and 1 teaspoon salt. Add chopped celery and onion, if using, and toss gently with a spoon to combine.
• Taste and adjust salt and mayonnaise as needed. Cover and refrigerate for at least 3 hours, and up to overnight. Sprinkle with paprika for garnish before serving cold.

MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
• Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
• Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
• Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.