Seven Layer Macaroni And Cheese Salad Recipes

DELILAH'S 7 CHEESE MAC AND CHEESE

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 14

Delilah's 7 Cheese Mac and Cheese image

Steps:

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.

Ingredients

2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper

MACARONI AND CHEESE SALAD

The vinegar and cheese help to make this a unique macaroni salad.

Provided by Sally Dickson

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

Macaroni and Cheese Salad image

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes.
Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 23 g, Cholesterol 33.7 mg, Fat 35.9 g, Fiber 1.4 g, Protein 8.8 g, SaturatedFat 8.4 g, Sodium 354.2 mg, Sugar 1.7 g

Ingredients

1 ½ cups macaroni
2 tablespoons cider vinegar
1 cup shredded Cheddar cheese
½ cup chopped green bell pepper
¼ cup chopped celery
3 tablespoons thinly sliced green onion
8 cherry tomatoes
1 cup mayonnaise
salt and pepper to taste
¼ teaspoon Beau Monde ™ seasoning

SEVEN LAYER SALAD

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories Salad

Time 30m

Yield 12

Number Of Ingredients 9

Seven Layer Salad image

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

Ingredients

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

SEVEN LAYER SALAD

Make this classic potluck Seven Layer Salad, with layers of veggies, bacon and cheese. This Seven Layer Salad is the best of the layered salads!

Provided by My Food and Family

Categories Side Dish Recipes

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

Seven Layer Salad image

Steps:

Place greens in large glass bowl; top with layers of celery, peppers, onions and peas.
Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon.
Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 pkg. (16 oz.) salad greens
2 stalks celery, thinly sliced
1/2 cup chopped red peppers
2 green onions, sliced
1 pkg. (10 oz.) frozen peas, thawed
3/4 cup KRAFT Real Mayo Mayonnaise
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
12 slices OSCAR MAYER Fully Cooked Bacon, cooked and crumbled