Aunt Karens Macaroni Salad Recipes

Steps:

• Cook macaroni according to package directions.
• Drain and rinse well with cold water.
• In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
• Add macaroni and mix well.
• Refrigerate until serving.

Steps:

• Chop up red pepper Chop up sweet onion Grate carrot Boil water and cook half of the box, unless for a crowd. Then cook whole box. (Follow directions on box) Drain noodles, mix in vegetables and enough mayonnaise to make salad wet. Make night before, or early am

Steps:

• Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water, and drain. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
• Thaw peas under cold running water. Drain. Toss with celery, scallions, and ham in a bowl. Add to macaroni; toss.
• Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.

Steps:

• Bring water to a boil and add macaroni.
• Cook until macaroni is done.
• Drain, rinse and set aside.
• In a medium sized bowl mix next 6 ingredients together until well blended.
• If the mixture is too thick add the milk a little at a time until desired consistency is reached.
• Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
• Stir until well blended.
• Add the macaroni and mix well until the macaroni is covered with the mixture.
• You may need to add a little bit more milk to make it easier to mix together.
• Add a tablespoon or so at a time.
• Garnish with the egg slices.
• Sprinkle with Paprika if desired.
• Refrigerate for at least one hour or overnight before serving.

Steps:

• Cook and drain elbow pasta and place into a buttered roasting pan.
• In a saucepan on the stovetop, melt 1/2 stick butter or margarine.
• Saute onions for 3 minutes.
• Mix flour into the cold milk, stirring to remove any lumps; Pour milk/flour mixture into saucepan with salt, pepper, nutmeg, and dry mustard.
• Cook until just hot; stir in cheddar cheese and pour over elbow macaroni in roasting pan.
• Melt the other 1/2 stick butter or margarine and mix into breadcrumbs to moisten.
• Sprinkle on breadcrumbs and paprika.
• Bake in 350 degree oven for 35 minutes or until golden brown on top.