Momas Macaroni Salad Recipes

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.

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

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.

Steps:

• Boil and drain pasta- set aside to cool to room temperature.
• Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
• Mix the sauce with the pasta.
• Add in the chopped bell pepper, onion, and cheddar cheese.
• Refrigerate and enjoy!

Steps:

• Cook macaroni according to package directions using salted water.
• Drain and rinse with cold water to remove the starchy water and cool the pasta quickly.
• Shake the strained to remove as much water as possible from the pasta. You want it as dry as possible but not sticking together.
• Place in large bowl and add the veggies. (This really is best and prettiest when the veggies are diced small.).
• Mix all the dressing ingredients together- I usually put it in an empty jar with a tight fitting lid- like an old mayo jar- and shake-the kids like to do this part! (The dressing can be made ahead of time and stored in refrigerator).
• Pour dressing over pasta and veggies and stir to thoroughly combine.
• Refrigerate.
• NOTE: Holidays: The red and green veggies look great at Christmastime!
• BBQ's/Picnics: Place the bowl on top of a bowl filled with ice to keep it really cold.
• You can use other veggies too- Great way to use up the garden goodies!

Steps:

• Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
• In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

Steps:

• Boil macaroni according to package directions, being sure not to overcook.
• Drain macaroni in a colander, then run under cold water or return to the pot and fill with cold water to chill.
• Combine the dressing ingredients in a large bowl and mix well.
• Combine macaroni, dressing and your choice of add-ins in a large bowl (preferably one with a lid for storage) and mix thoroughly.
• Chill for at least 2-3 hours so flavors can blend.
• Add extra dressing if needed.

Steps:

• Cook macaroni according to package directions.
• Chop onion and celery and add to boiling pasta water during last 2 minutes of cooking. Cook just long enough to soften. Drain and rinse all in cold water to stop cooking process.
• Mix mayo, carrots, pickle relish, vinegar, yellow mustard, sweetener, salt and pepper until well combined.
• Place drained macaroni mixture in serving bowl. Pour dressing over pasta and mix. Cover with cling film and chill until ready to serve.
• I usually reserve about 1 cup of dressing and mix in just before serving so that the salad is moist. Also, I make this a day ahead so that the flavors have time to marry.

Steps:

• Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
• Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
• Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

Steps:

• Bring oiled & salted water to boil and cook macaroni noodles. After draining, run under cold tap water.
• In large bowl, combine ham, onion, green pepper, cheese, ranch dressing and seasonings. Add noodles and let chill for at least 30 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
• Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
• Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Steps:

• Cook macaroni and rinse under cold water.
• Place macaroni in large bowl.
• Chop baby dills, sweet pickles, green onions, celery and add to macaroni.
• Cube the cheddar and add to macaroni.
• Drain the can of olives and add to macaroni.
• Mix the mayonnaise into the salad and stir until salad is coated.
• Refrigerate for 4 hours before serving.
• Add salt and pepper as needed.

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!