Nells Macaroni Salad Food

MACARONI SALAD

Steps:

• Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to the package directions, adding 2 minutes. Drain and place into a large mixing bowl. Stir in the apple cider vinegar and allow to cool for 15 minutes.
• Meanwhile, mix the mayonnaise, milk and granulated sugar in a medium bowl. Fold into the macaroni along with the carrots, scallion whites and light green parts, celery, onion, 1 teaspoon salt and a few grinds of pepper. Refrigerate until chilled, about 2 hours and up to overnight.
• Before transferring to a serving bowl, give it a good stir and add more milk, 1 tablespoon at a time, if needed. Taste and adjust the seasoning as needed. Garnish with the scallion greens.

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.

MACARONI SALAD

Steps:

• Combine dressing ingredients.
• Stir into remaining ingredients.
• Cover and chill.

NELL'S MACARONI SALAD

Steps:

• In a large pot of boiling salted water cook pasta until al dente. Drain and cool under cold water.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and slice.
• Place pasta in a large bowl and add the celery, corn, onion, and eggs; mix.
• In a separate bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper together until smooth. Pour dressing over the macaroni and mix well. Sprinkle with paprika and keep the salad refrigerated until ready to serve.

NELL'S MACARONI SALAD

Steps:

• In a large pot of boiling salted water cook pasta until al dente. Drain and cool under cold water.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and slice.
• Place pasta in a large bowl and add the celery, corn, onion, and eggs; mix.
• In a separate bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper together until smooth. Pour dressing over the macaroni and mix well. Sprinkle with paprika and keep the salad refrigerated until ready to serve.

NELL'S MACARONI SALAD

Steps:

• In a large pot of boiling salted water cook pasta until al dente. Drain and cool under cold water.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and slice.
• Place pasta in a large bowl and add the celery, corn, onion, and eggs; mix.
• In a separate bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper together until smooth. Pour dressing over the macaroni and mix well. Sprinkle with paprika and keep the salad refrigerated until ready to serve.

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.

NELL'S CABBAGE SALAD

Steps:

• In a large bowl, combine the cabbage, green onions, noodles and almonds.
• Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage mixture and mix well to coat. Refrigerate until chilled and serve.

MACARONI SALAD FROM L&L HAWAIIAN BBQ

Steps:

• Bring water to a boil in a large pot or dutch oven.
• Add the dried elbow pasta and boil for 12 minutes or until cooked.
• Drain water and cool the pasta thoroughly.
• Combine all remaining ingredients and chill for at least 1 hour.
• [Notes: I always add salt to the pot of water so that the pasta is well seasoned. The onion in the macaroni salad at L & L Hawaiian BBQ is very small, more like minced. After dicing your onion, be sure and rinse it in cold running water to remove any bitterness. I never measure out the mayonnaise, just add enough until I am satisfied. The cookbook recommends using Best Foods or Hellman's mayonnaise. I often add 2-3 Tablespoons of milk right before serving to make sure that the pasta is moist enough. The original recipe adds one small can of oil based tuna (drained), but I haven't seen it added to the salad when I have ordered it. Some reviewers are commenting that the recipe is too salty and that the salt should be reduced, so please keep that in mind. I think that I just add to taste, but the 2 teaspoons is what is in the original recipe in the cookbook.].
• UPDATE May 2014: I checked with my local L&L Hawaiian BBQ and they do NOT put tuna in their macaroni salad, it is totally vegetarian.

MACARONI SALAD WITH DILL

Steps:

• Cook, drain, and rinse pasta. Combine all ingredients and stir until well blended. Chill for a minimum of 4 hours before serving.