SOUR CREAM AND CHEDDAR MACARONI SALAD RECIPE RECIPES
AMERICAN MACARONI SALAD RECIPE | FOOD NETWORK KITCHE…
Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic � it's perfect for an outdoor barbecue spread.
Provided by Food Network Kitchen
Categories side-dish
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 286 calorie, FatContent 16.5 grams, SaturatedFatContent 3 grams, CholesterolContent 10 milligrams, SodiumContent 292 milligrams, CarbohydrateContent 28 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 3 grams
MEXICAN MACARONI SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
- Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
- Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
- For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
- Serve chilled.
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Cuisine Europe, Italian
Calories 315 calories per serving
- Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside. , Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted. , Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350° for 15-20 minutes or until heated through.
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