MACARONI LONG RECIPES

Name: Macaroni and Cheese
Prep time: 5 min
Cook time: 6 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 1 pound elbow macaroni; 4 cups chicken broth (or vegetable broth, low sodium); 3 tablespoons unsalted butter; 12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed); 1/2 cup Parmesan cheese (shredded, about 2 ounces); 1/2 cup sour cream; 1 1/2 teaspoons yellow mustard; 1/8 teaspoon cayenne pepper

MACARONI AND CHEESE – INSTANT POT RECIPES

Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

Combine the macaroni, broth, and butter in the Instant Pot.
Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.

CLASSIC MACARONI SALAD - QUICK & EASY RECIPE

Classic Macaroni Salad - Quick & Easy Recipe image

Macaroni Salad with egg, sweet pickles and a creamy dressing is a tasty side dish that's perfect for summer BBQ's and potlucks. My best macaroni salad recipe is quick and easy to make with just a few simple ingredients.

Provided by Kristine Rosenblatt

Categories Side Dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 14

Number Of Ingredients 14

Ingredients

1 pound ditalini pasta (or elbow pasta)
1 red bell pepper (chopped)
2 ribs celery (finely chopped)
1/2 cup finely chopped red onion
1/2 cup chopped sweet pickles
3 hard boiled eggs (chopped)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
chopped fresh parsley
paprika

Steps:

Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir the pasta occasionally to prevent it from sticking together.
In a large bowl, combine the red bell pepper, celery, onion, pickles and hard boiled eggs.
To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth.
When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients. Pour on the dressing and stir until everything is well combined.
Cover and chill macaroni salad in the refrigerator for at least 2 hours before serving. It will keep for up to 3 days when stored in an airtight container in the refrigerator.

Nutrition Facts : ServingSize 1 cup, Calories 261 kcal, CarbohydrateContent 28 g, ProteinContent 6 g, FatContent 14 g, SaturatedFatContent 2 g, CholesterolContent 47 mg, SodiumContent 242 mg, FiberContent 1 g, SugarContent 4 g

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MACARONI AND CHEESE – INSTANT POT RECIPES

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
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Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.

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