EP # 34. How I make a quick delicious Macaroni Salad
Super quick an easy delicious Macaroni Salad. Great summer time or anytime side dish.
Macaroni Salad
Ingredients:
1 lb pasta Cooked, drained but not rinsed (elbows, bow ties, wagon wheels)
1 ½ cups mayo
¼ cup white vinegar
2 TBSP Guldens mustard or Dijon
2 TSP Ground black pepper
1 cup onions (Red, sweet, scallions combined to make one cup)
3-4 slices Bacon cooked and chopped
Diced Jalapeno (optional)
1-2 Roma tomatoes Seeded and diced
2 stalks finely diced celery
2 hard boiled eggs – chopped
Instructions:
Mix all ingredients EXCEPT pasta until thoroughly combined.
Taste and add Salt and Pepper if needed
In a large bowl, combined pasta with the dressing mixture you just created
Taste and season as you like
Place in the fridge 4 hours or overnight
Macaroni will absorb most of liquid
ENJOY!!
The Red Racer and Bicycle Wheel Pasta Salad
The Red Racer is a great story about Nona, who really wanted a new bike. She didn't get it, but with the love of family and friends, there was a happy ending. The recipe for this fun book is Bicycle Wheel Pasta Salad. For book information and the recipe, go to: ateacherandanoven.com
Jeff Mauro's Wagon Wheel Western BBQ Mac & Cheese | The Kitchen | Food Network
Jeff gives mac and cheese some western flair with smoked mozzarella, tangy barbecue sauce and a barbecue potato chip topping!
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Wagon Wheel Western BBQ Mac & Cheese
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
Unsalted butter, for buttering the baking dish
Kosher salt
1 pound wagon wheel pasta
Two 12-ounce cans evaporated milk
1 teaspoon Dijon mustard
8 ounces sharp Cheddar, freshly grated (2 cups)
8 ounces foil-wrapped shelf-stable cheese such as Velveeta, grated or cubed (2 cups)
2 teaspoons cornstarch
6 ounces smoked mozzarella, shredded
1/4 cup barbecue sauce
One 8-ounce bag kettle-cooked barbecue flavored potato chips, crushed fine
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.
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Jeff Mauro's Wagon Wheel Western BBQ Mac & Cheese | The Kitchen | Food Network
How To Make Wagon Wheel Pasta Salad Recipe
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How To Make Wagon Wheel Pasta Salad Recipe
This video will help you to make a Delicious Summer Pasta Salad.
You Will Need:
2 Cup Wagon Wheel Pasta al dente & Chilled
4 Tbsp Chopped Red Bell Pepper
4 Tbsp Chopped Yellow Bell Pepper
1/2 Cup Canned Black Bean Drained And Rinsed
1/2 Cup Canned Sweet Corn Drained And Rinsed
1/4 Cup Chopped Fresh Tomato
1/4 Cup Chopped Avocado
6 Tbsp Olive Oil
1/2 Tsp Salt & 1 Tsp Black Pepper
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