Pimento Cheese Macaroni Salad Recipes

PIMENTO CHEESE MACARONI SALAD

Steps:

• Cook pasta according to package directions. Drain and cool.
• Combine cooled pasta with remaining ingredients in a large bowl.
• Cover and chill before serving.

PIMENTO CHEESE MACARONI SALAD

Steps:

• Boil the eggs, peel and chop. Cook the macaroni according to package directions (I cook mine for 8 minuteand drain. Drain pimentos. In a large mixing bowl, combine eggs, macaroni, pimentos, 3/4 cup of the chopped green onions, celery seed, sugar, black pepper, salt, garlic powder, mayonnaise, 1 teaspoon of the smoked paprika, apple cider vinegar and mix all together with a spoon.
• Fold in the shredded cheese. Sprinkle 1/2 teaspoon smoked paprika on top of salad along with 1/4 cup of chopped green onions. Chill for several hours or overnight.

PIMENTO CHEESE MACARONI SALAD

Steps:

• Bring a large pot of salted boiling water to a rolling boil. Add the macaroni and cook until al dente, about 1 minute less than package directions suggest.
• Meanwhile, in a large bowl, mix the cream cheese, mayonnaise, pimento peppers, Cheddar, chives, smoked paprika, garlic, hot sauce and a pinch of salt and black pepper together until thoroughly combined.
• Transfer the cooked macaroni directly to the large bowl with the cheese mixture and mix until everything is thoroughly combined. Fold in the red bell pepper and garnish with more smoked paprika. Serve immediately or chill in the fridge until ready to serve.

PIMENTO MACARONI SALAD RECIPE - (4.2/5)

Steps:

• Combine noodles, cheese and mayonnaise in a large bowl. Fold in spices, pimentos, and green onions. Refrigerate until you are ready to serve!

MACARONI AND CHEESE SALAD

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.

CHRIS

Steps:

• Cook the macaroni according to the instructions on the package. Remember to add salt to the water once it reaches a boil.
• Meanwhile, make the pimento cheese. Add the grated cheddar cheese, mayo, pickle and hot sauce to a food processor and blend well.
• When the pasta is done, drain the liquid. Add the hot pasta to a large bowl along with 3 tablespoon of pickle brine. Gently stir with a spatula to coat. After 5 minutes, add 2 more tablespoons of pickle brine and gently stir again. Let cool for at least 15 minutes.
• Add the pimento cheese sauce to the pasta. Gently toss with a spatula until each noodle is well coated in sauce. Taste. Add black pepper and more hot sauce if you like. Garnish with green onions or chives. Serve cold or at room temperature.

PIMENTO-CHEESE PASTA SALAD

Steps:

• Toss pasta with cheese in large bowl.
• Mix all remaining ingredients except chives until blended.
• Add mayo mixture to pasta mixture; mix lightly.
• Sprinkle with chives.

PIMENTO CHEESE SALAD

Steps:

• Chop cheese, using a food processor. Add all other ingredients, except crackers and mix well. Add a small amount of crushed saltines crackers to lighten the cheese taste, if needed. Chill.

MINDY'S MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
• In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

PIMIENTO MAC AND CHEESE

Steps:

• Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
• Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.