Macaroni Salad Americas Test Kitchen Recipes

AMERICAN MACARONI SALAD

American Macaroni Salad image

Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic ï¿½ it's perfect for an outdoor barbecue spread.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Steps:

In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

MACARONI SALAD (AMERICA'S TEST KITCHEN)

Macaroni Salad (America's Test Kitchen) image

Make and share this Macaroni Salad (America's Test Kitchen) recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 42m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb elbow macaroni
salt
1 cup mayonnaise
1 celery rib, chopped fine
3 hard-boiled eggs, peeled and chopped fine
1/4 cup . minced sweet pickle
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
3 tablespoons minced red onions
2 teaspoons Dijon mustard
pepper

Steps:

Cook the macaroni in 4 quarts boiling water seasoned with 1 tablespoon salt, until thoroughly tender, 10-12 minutes.
Drain and rinse the macaroni under cold water until cool.
Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.
Cover the macaroni with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.
Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.
Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 200.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 56, Sodium 54.4, Carbohydrate 36, Fiber 1.7, Sugar 2.5, Protein 8

CLASSIC MACARONI AND CHEESE (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)

Classic Macaroni and Cheese (America's Test Kitchen) Recipe - (3.6/5) image

Provided by abrocakes

Number Of Ingredients 12

Ingredients

2 Cups Panko breach crumbs
3 tablespoons unsalted butter, cut into 6 pieces (cold)
1 lb elbow macaroni
1 tablespoon salt
5 tablespoons unsalted butter
6 tablespoons flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
5 cups milk
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 teaspoon salt

Steps:

Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander. In now empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

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