Moms Marvelous Macaroni Salad Food

THE BEST MACARONI SALAD EVER

Steps:

• Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
• Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
• Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
• Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
• Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

MOM'S CLASSIC MACARONI SALAD

Steps:

• Placed the cooked, cooled macaroni into a large mixing bowl and set aside.
• In a smaller bowl, add the sweet pickle relish, sugar, yellow mustard, mayonnaise, salt and pepper; stir well to combine.
• Add the sauce to the macaroni and stir well.
• Next, add the red and green peppers, green onions, and the diced cheddar cheese, to the bowl of macaroni and toss to combine.
• Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours.

OLD-FASHIONED MACARONI SALAD

Steps:

• To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
• While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
• In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
• In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

MOM'S MACARONI AND POTATO SALAD

Steps:

• Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
• Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
• Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

MOM'S MACARONI SALAD

Steps:

• Cook macaroni and rinse under cold water.
• Place macaroni in large bowl.
• Chop baby dills, sweet pickles, green onions, celery and add to macaroni.
• Cube the cheddar and add to macaroni.
• Drain the can of olives and add to macaroni.
• Mix the mayonnaise into the salad and stir until salad is coated.
• Refrigerate for 4 hours before serving.
• Add salt and pepper as needed.

CHEF JOHN'S CLASSIC MACARONI SALAD

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

MOM'S MACARONI SALAD

Steps:

• Cook macaroni according to package directions.
• Chop onion and celery and add to boiling pasta water during last 2 minutes of cooking. Cook just long enough to soften. Drain and rinse all in cold water to stop cooking process.
• Mix mayo, carrots, pickle relish, vinegar, yellow mustard, sweetener, salt and pepper until well combined.
• Place drained macaroni mixture in serving bowl. Pour dressing over pasta and mix. Cover with cling film and chill until ready to serve.
• I usually reserve about 1 cup of dressing and mix in just before serving so that the salad is moist. Also, I make this a day ahead so that the flavors have time to marry.

MOM'S MARVELOUS MACARONI SALAD

Steps:

• Cook and drain macaroni and let cool.
• Mix milk, mayo, sugar and vinegar.
• Add to cooled pasta.
• Add remaining ingredients.
• Cover and refrigerate overnight.
• Don't be disturbed by the strong vinegar aroma. This will disappear overnight.