MACARONI AND EGG SALAD
Steps:
- Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.
MACARONI SALAD WITH EGG
When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.
Provided by KEMRECIPES
Categories Salad Pasta Salad
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.
- Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.
- While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.
- Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 25.4 g, Cholesterol 155.2 mg, Fat 42.3 g, Fiber 1.8 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 745.5 mg, Sugar 3.7 g
MACARONI AND EGG
This is one of my aunt's recipes and one of my favorite dishes. I love the way this dish is easy to make and is a different twist to pasta.
Provided by wannabecook21
Categories Asian
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.
- Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!
- Drain the pasta and add butter/margarine and set aside.
- In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal.
- When urad dal and channa dal are browned, add onions and sautee till translucent. Add green chillies, turmeric powder, ginger-garlic paste and rest of salt.
- Add eggs and keep stirring to make eggs scrambled.
- Now, add the eggs to the pasta and mix well. Serve hot!
- Tips: The pasta doesn't necessarily have to be elbows- other kinds of pasta can be used. Preferably not angel hair or noodles. If you want to use more egg yolks you can- if you do, you can reduce the amount of Turmeric powder.
Nutrition Facts : Calories 701, Fat 22.5, SaturatedFat 4.9, Cholesterol 423, Sodium 1641.7, Carbohydrate 94.1, Fiber 5.2, Sugar 6.2, Protein 29
CLASSIC SOUTHERN MACARONI AND CHEESE
Provided by Virginia Willis
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
- In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
- Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.
EASY PASTA WITH EGGS
This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!
Provided by shiple2
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook pasta to al dente, according to package directions.
- Drain well.
- Add butter to pan, and allow to melt.
- Return drained pasta and mix well with butter.
- In a separate bowl, beat eggs well.
- Add the eggs to pan, and mix well.
- Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
- Serve immediately.
- To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
MACARONI EGG SALAD
"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
BAKED MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
SOUTHERN MACARONI AND CHEESE
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Provided by Kiera Wright-Ruiz
Categories dinner, weeknight, casseroles, noodles, pastas, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
- Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
- Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
SOUTHERN BAKED MACARONI AND CHEESE
When you long for a little cheesy comfort but you're short on time, try our southern baked mac 'n cheese dish. It's ready to dig into in just 60 minutes.
Provided by Jessica Walker
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package.
- In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well.
- Bake 45 minutes. Enjoy!
Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g
JOHN LEGEND'S MACARONI AND CHEESE
When musician John Legend visited Martha Stewart, he shared this recipe for his favorite Southern comfort food. Learn how to make the singer's delicious, creamy macaroni and cheese at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
EGG & MACARONI SALAD
Starting with the Old-fashioned Egg Salad, this recipe is modified to be a great pasta salad. This variation pairs pasta with eggs and is brightened by green pepper and pimietos.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika if desired.
Nutrition Facts :
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PEPPERY SCRAMBLED MACARONI & EGGS - HOUSE OF NASH EATS
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4.9/5 (16)Total Time 20 minsCategory BreakfastCalories 240 per serving
- Cook the macaroni noodles according to package directions in a small pot of salted, boiling water until al dente. Drain.
- While the pasta is cooking, crack the eggs into a large bowl and add the milk, salt and pepper. Beat well with a fork or whisk.
- In a large, non-stick skillet, combine the eggs and the cooked, drained macaroni over medium heat. Cook, stirring occasionally with a spatula to scramble the eggs.
- Just before the eggs are completely set, remove from heat and allow them to finish cooking with the residual heat of the pan. Sprinkle with additional pepper, if desired, and serve immediately.
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