Old Fashioned Macaroni Salad Food

OLD FASHIONED MACARONI SALAD

Steps:

• Put eggs into a small pot of water to cover. Bring to a boil, then lower heat to a simmer and cook for 10 minutes.
• Drop the eggs into a bowl of ice water to cool, then peel and chop.
• In a large pot bring 4 quarts of water and 1 Tbsp salt to the boil. Cook macaroni until just tender, 6 - 8 minutes per package directions. Drain and cool.
• In a large bowl, whisk together the mayonnaise, vinegar and mustard plus salt and pepper until smooth. Stir in the vegetables.
• When pasta has cooled to room temperature, toss with the dressing and vegetables. Add eggs last and stir gently. Taste, adding salt and pepper as desired.
• Cover and chill in the refrigerator for at least 1 hour or up to 1 day before serving, checking flavors and adding more salt and pepper if needed just before serving.

OLD FASHIONED MACARONI SALAD

Steps:

• Prepare the pasta according to package directions. Rinse under cold water and set aside to drain well.
• In a medium bowl, whisk together the mayonnaise, celery, green onion, mustard, onion powder, salt and pepper.
• Place the drained, cooled pasta in a large bowl. Add the mayonnaise mixture and stir into the pasta until well combined. Gently stir in the chopped egg. Sprinkle with paprika, cover with plastic wrap, and chill for at least a couple of hours before serving.

OLD-FASHIONED CHICKEN MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool. , In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.

OLD-FASHIONED PICNIC MACARONI SALAD

Steps:

• In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend.
• In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
• **At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days.
• One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper.
• Sprinkle with the paprika, cover, and refrigerate until ready to serve.
• Variations--try adding any of these to the salad:.
• *2 cups frozen peas, defrosted.
• *2 cups smoked turkey or ham cut into 1/2 inch cubes.
• *2 cups cherry tomatoes, whole, or cut in half.
• *2 cups pimento-stuffed green olives, drained and chopped.
• *2 cups ranch dressing, in place of the mustard/mayonnaise combination; omit the celery seeds.
• *6 hard-boiled eggs, sliced.

OLD FASHIONED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine cooked macaroni, butter, cheese, salt and pepper.
• Place in a greased 1 1/2 quart baking dish.
• Combine eggs and milk; pour over macaroni.
• Bake for 40 to 50 minutes.

GRANDMA'S MACARONI SALAD

Steps:

• 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 8 minutes. Drain well; rinse with cold water and drain again.
• Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
• Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

GRANDMA'S MACARONI SALAD

Steps:

• In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
• Refrigerate for at least 4 hours before serving. Preferably overnight.
• Stir before serving.

OLD-FASHIONED EASY MACARONI SALAD RECIPE

Steps:

• Cook pasta as directed on package, omitting salt; drain. Cool slightly.
• Combine pasta and vegetables in large bowl. Mix remaining ingredients until blended. Add to pasta mixture; mix lightly.
• Refrigerate 2 hours or until chilled.

OLD FASHIONED CLASSIC MACARONI SALAD

Steps:

• Bring a pot of salted water to a boil over high heat. Reduce the heat to medium, add the elbow macaroni, and cook according to package directions. With a measuring cup, save some of the pasta cooking water. Drain the macaroni.
• For the dressing: Combine the mayonnaise, sour cream, Dijon, pickle juice, salt and pepper. Stir to mix well.
• Add the onion, celery and chopped pickles. Add the macaroni and about 1/2 cup of the starchy macaroni hot cooking water. Add the celery, onions, celery leaves, chives and chopped hard boiled egg. Gently stir. Garnish with celery leaves and wedges of hard boiled eggs.

OLD FASHIONED MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Pour in elbow macaroni and cook until very tender.
• Drain completely but don't rinse.
• Stir a little mayonnaise into the macaroni to keep it from sticking.
• Cool completely.
• Combine mayonnaise, mustard, vinegar, salt, pepper, and sugar in a small bowl and mix well. Taste and adjust seasoning and sweetness.
• Put the cooled macaroni, celery, carrot, onion, peppers, and olives in a large bowl.
• Pour mayonnaise mixture over and stir gently to combine.
• Cover with plastic wrap and chill overnight if time permits.
• Add a little more dressing if necessary before serving
• Store in the refrigerator for up to 5 days - keep chilled if you are bringing it to a cookout or picnic.

OLD FASHIONED LANCASTER COUNTY MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Right before draining, take a measuring cup and scoop out about a cup of that hot pasta water. Drain and let cool for a few minutes.
• Place macaroni in a large bowl and stir in celery, carrot and onion into macaroni.
• Dice whites of eggs into salad.
• To prepare dressing mash hard boiled egg yolks with mustard and blend well.
• Add sugar, mayonnaise, milk, vinegar and salt to egg and mustard mixture. Pour over macaroni and vegetables. Add about 1/4 cup of hot pasta water. Mixture will appear soupy.
• Chill well, preferably overnight before serving.

OLD FASHIONED MACARONI SALAD

Steps:

• In a large pot, fill the pot with water and salt it. Bring the water to a boil.
• Cook the pasta to the directions on the back of the box. Make sure they are cooked al-dente. Do NOT overcook the pasta.
• Drain the pasta and immediately rinse with cold water to stop the cooking process.
• Prep your vegetables by washing them, drying them, then dicing them up. Chop them all into ½ inch pieces. You want them to be as close to size as possible so they are the same size as the macaroni noodles.
• Add the vegetables to the elbow macaroni in a large bowl along with the chopped parsley. Set aside. In a medium sized bowl or measuring cup make the dressing. Combine the honey, mayo, apple cider vinegar, Dijon mustard, salt, and pepper. You can add more salt and pepper to taste if preferred.
• Combine the dressing with the macaroni and vegetables. Cover and allow to set in the fridge for 3-4 hours for the best taste.

OLD FASHIONED MACARONI SALAD

Steps:

• Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

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.