Overnight Macaroni Salad Food

OVERNIGHT MACARONI SALAD

Steps:

• method: -for the dressing In a large mixing bowl, combine mayonnaise, 10 oz. sweetened condensed milk, mustard, vinegar, celery seed, Kosher salt and black pepper. Whisk thoroughly until smooth. Cover with plastic wrap and refrigerate. Bring 4 quarts of water to a rapid boil in a large pot. Add a generous amount of salt (3 tablespoons) to boiling water and then pasta shells. Cook pasta until tender firm,about 8 minutes. Drain and rinse in cold water to halt the cooking process. Shake pasta well of excess water and add to prepared chilled dressing bowl. Toss well to combine,re-cover with plastic wrap and return to refrigerator. Meanwhile,finely dice red onion and rinse a few seconds in cold water to wash away any bitter bite from the onion. Shake dry and toss on to the top of the chilling pasta and dressing. Peel outer stringy layer from outside of celery stalks and dice, along with remaining vegetables, adding to the top of the refrigerated pasta salad as they are diced. Cook eggs, peel and hand crush on top of the pasta. Gently mix all the vegetables and egg into the salad. The salad may seem soupy, but the dressing will slowly be absorbed by the pasta and it will thicken in the refrigerator as it sits. Cover again with plastic wrap and refrigerate 2-24 hours, mixing salad two or three times during refrigeration. Adjust seasonings to taste and serve cold with a very light sprinkle of paprika for garnish if desired.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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.

SWEET MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

MACARONI SALAD

Steps:

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

SUMMER MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain; rinse with cold water and drain again., In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving., To serve, stir in reserved dressing. Sprinkle with parsley.

EASY MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Rinse in cold water; drain and cool completely. , Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours.

CLASSIC MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

MOM'S OVERNIGHT MACARONI SALAD

Steps:

• After cooking and draining macaroni, mix first set of ingredients together, while macaroni is still warm.
• In another bowl mix together second set of ingredients until it is smooth.
• Then pour it over the macaroni and stir.
• Cover and refrigerate OVERNIGHT.
• It will be bright yellow and real good the next day!

THE TRICK TO MAKING MACARONI SALAD

Steps:

• Cook the macaroni.
• Rinse it until cool.
• Put it in a covered bowl with about 1 cup of water.
• Put it in the fridge for a few hours or until the next day.
• Stir or shake it several time to "unstick" the pieces and coat them with the water.
• When ready to add the other ingredients, drain the liquid and add to the macaroni.

OVERNIGHT MACARONI CASSEROLE

Steps:

• Mix all ingredients. Season to taste. With chicken, we like sage, rosemary, thyme and a little garlic.
• Spread in 9x13 pan.
• Cover and refrigerate overnight, or at least 4 hours.
• Remove from fridge, put in cold oven. Bake at 350 about one hour, until hot and bubbly.
• Note -- to make it "pizza" flavored, substitute diced pepperoni or cooked Italian sausage for the chicken, and one can tomato soup and one can cheese soup for the mushroom and chicken. Season with oregano or Italian seasoning, and garlic.

OVERNIGHT SALAD

Steps:

• Layer in preceding order.
• Cover tightly and refrigerate overnight.
• Toss before serving.

OVERNIGHT MACARONI AND CHEESE GRATIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
• Combine heavy cream, milk, and Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
• Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

SUMMER 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.
• While the macaroni is cooking, mix salad dressing, sugar, vinegar, mustard, relish, salt, and pepper together in a bowl.
• Drain macaroni, rinse under cold water, and drain again. Add to the salad dressing mixture with tomatoes, celery, and onion. Stir until thoroughly coated. Sprinkle with paprika. Refrigerate until ready to serve.