Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and paprika.
Let sit overnight for the best results.
NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
ried elbow pasta and boil for 12 minutes or until cooked
efrigerator until needed.
Cook macaroni as directed on package, just
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Cook the macaroni according to directions, drain well.<
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cook and drain macaroni. Cool. Add eggs, celery, and onion. Mix salad dressing, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Then served chilled its even better if made the night before!
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 and set aside to cool.
Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Cook macaroni according to package instructions.
Rinse and drain well.
Mix sugar, vinegar and flour. Cook to boiling and cook and stir until thick. Cool completely.
Add butter, mustard and mayonnaise to above mixture.
Add to macaroni (be sure macaroni is completely cooled first!).
Stir in chopped eggs, celery, carrots, and onions.
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. Sprinkle with paprika, if desired. Yields 8 servings.
Follow the recipe for Creamy Macaroni and Cheese.
Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar.
Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.
For the bread crumbs: Heat butter
Cook macaroni, drain and rinse with cold water. For dressing, mix salad dressing, sour cream, milk, relish and salt. Toss dressing with macaroni mixture. Cover and chill for 4 to 24 hours. Stir in additional milk, if necessary.
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again.
Meanwhile, to make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well.
Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for a least 2 hours.
1/2 cup per serving.
FOR THE MACARONI: Bring to a boil enough water to cover amply the macaroni. Add salt. Boil rapidly for 10 minutes. Reduce heat and boil slowly for 20 minutes more, adding more boiling water if necessary. Drain. Rinse with cold water. Chill. Mix with following dressing.
DRESSING: Whip the cream stiff. Add salt to taste, sugar and vinegar, a few drops at a time. Mix well and add the horseradish. Fold into the chilled macaroni. Serves 6.
Wonderful, Wonderful Danish Cooking I. D. Jensen.
On two plates, start with the hard-cooked egg, sliced lengthwise for the face.
Next, slice the tomato in half and add to the plate.
Shred the carrot and arrange around the face of the egg for hair.
Arrange the lettuces for the skirt.
Take 3 cloves for the eyes and nose and 3 for the other plate.
Slice the celery sticks and arrange for the arms and legs.
Dab mayo for buttons on the tomato.
Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt.
Enjoy.