Potluck Macaroni Salad Food

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.

EASY POTLUCK MACARONI SALAD

Steps:

• In a large bowl combine the macaroni, red pepper, carrot, onion, parsley and tomato.
• 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.
• Refrigerate for several hours or over night.

POTLUCK MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain well.
• In large bowl, combine macaroni and beans; toss to combine.
• Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
• Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
• Garnish with the basil or parsley before serving.
• NOTE: Recipe may be reduced to 6 servings.
• Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 oz.) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.

MACARONI SALAD

Steps:

• Cook the macaroni according to the package directions. Drain the pasta and rinse under cold running water to cool completely. Drain well, put in a large bowl and set aside.
• Mix the mayonnaise, salad dressing, onion, radishes and peas together in a medium bowl until well combined and evenly distributed. Pour the mixture over the macaroni and fold to combine. Taste and adjust the seasoning with salt and pepper. Serve immediately or cover and refrigerate until ready to serve.

POTLUCK MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.

BEST MACARONI SALAD

Steps:

• Prepare macaroni and cheese according to directions on box.
• Place in a large bowl, and let it cool.
• Stir in mayo and mustard.
• Fold in remaining ingredients, then chill.

POTLUCK MACARONI AND CHEESE

Steps:

• Heat oven to 350. Boil macaroni as desired on box.
• Heat margaine in a 3-quart saucepan over medium heat.
• Cook onions in margarine for about 2 minutes.
• Stir in flour, salt, and pepper. Cook until mixture bubbles.
• Stir in milk. Heat to boiling stirring constantly.
• Remove pan from heat and add Velveeta cubes.Stir cheese until melted.
• Put macaroni in an ungreased casserole dish and pour cheese mixture into dish. Stir until macaroni is completely coated.
• Stir in shredded cheddar.
• Bake for about 35 to 40 minutes or until bubbly.