MACARONI SALAD
Macaroni salad, a cookout favorite, doesn't take much to be great - just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; the only time macaroni has to be served hot is when it's covered in mounds of cheese, like this Southern Macaroni and Cheese.
Provided by Millie Peartree
Categories noodles, salads and dressings, side dish
Time 30m
Yield 8 to 10 servings (3 quarts)
Number Of Ingredients 13
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.
NEW YORK DELI STYLE MACARONI SALAD
New York deli style macaroni salad. No eggs, no cheese, no carrots. Just like you would find at your corner deli.
Provided by Debi
Number Of Ingredients 10
Steps:
- Cook the macaroni according to directions
- Meanwhile combine the rest of the ingredients in a large bowl
- Drain the macaroni and rinse under cold water until the macaroni itself is cooled
- Toss together and refrigerate until ready to serve
OLD-FASHIONED MACARONI SALAD
Provided by Food Network
Categories side-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CHEF JOHN'S CLASSIC MACARONI SALAD
Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h33m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 32 g, Cholesterol 7.4 mg, Fat 16.1 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 508.1 mg, Sugar 3.2 g
GRANDMA'S MACARONI SALAD
A sweet macaroni salad just like Grandma used to make. The dressing is a good basic macaroni salad dressing that you can use with your own macaroni salad recipe. You must refrigerate for at least 4 hours for all of the flavors to blend together.
Provided by Hope
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h35m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 215 mg, Sugar 8.2 g
AMERICAN MACARONI SALAD
Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic � it's perfect for an outdoor barbecue spread.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
OLD-FASHIONED PICNIC MACARONI SALAD
Make and share this Old-Fashioned Picnic Macaroni Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 353.2, Fat 15.6, SaturatedFat 2.3, Cholesterol 9.6, Sodium 553.4, Carbohydrate 46.8, Fiber 2.5, Sugar 6, Protein 7
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- Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.
- Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion and sweet pickles. In a small bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard; season with kosher salt and freshly ground black pepper. Add to the macaroni and toss until evenly coated. Season with more salt and pepper to taste then refrigerate for 1 hour before serving. Sprinkle with chopped parsley to add a little color if desired.
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