Creole Macaroni Salad Recipe Recipes Recipe For Zucchini

CAJUN MACARONI SALAD

Steps:

• Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 tablespoons milk. Let cool.
• Whisk the mayonnaise, sour cream, mustard, pickle brine, sugar, hot sauce, remaining 1 tablespoon milk and 1/2 teaspoon salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt.

MACARONI & ZUCCHINI SALAD

Steps:

• Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
• Rinse zucchini under cold water and pat dry.
• Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
• Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
• Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.

MACARONI SALAD CREOLE STYLE

Steps:

• Cook macaroni according to package.
• While it is cooking, combine tomato, cheese, carrot, celery, green or red pepper, olives, and onion in a large mixing bowl.
• Stir in mayonnaise and vinegar.
• When the macaroni is done, immediately run cold water over the pasta in a colander to stop cooking and to rinse.
• Add the macaroni to tomato mixture. Toss gently to mix. Season, to taste, with salt and pepper.
• Cover and refrigerate several hours or overnight, to let the flavors blend.

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
• Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
• Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

CREOLE MACARONI AND CHEESE

Steps:

• Cook macaroni in a large pot of boiling water until al dente. Drain.
• In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
• In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
• In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
• Bake for 20 minutes, or until crust turns golden brown.

MACARONI SALAD

Steps:

• cook macaroni until tender.
• drain good, cool off.
• add celery, cheese, relish, onion.
• add enough salad dressing to make good and moist.
• add a little salt and pepper to taste.

MACARONI SALAD

Steps:

• In a large bowl, combine the first 14 ingredients; toss to coat. Cover and refrigerate for 1-2 hours. Serve in a lettuce-lined bowl; sprinkle with paprika.