Spicy Macaroni Salad Recipe 445

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Stir in remaining ingredients.

Steps:

• Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet.
• Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process.
• Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner.
• Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
• Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Steps:

• Cook pasta until al dente.
• Mix all ingredients together. Use enough EVOO to coat.
• Chill.

Steps:

• Boil macaroni according to package.
• Drain and rinse in cold water to chill.
• Dice tomato, pepper and onion.
• In a large mixing bowl add macaroni, diced vegetables, and spices.
• Toss until spices are mixed evenly.
• Add mayonnaise and mix thoroughly.
• Chill for at least 1 hour before serving.

Steps:

• 1. Boil you macaroni for about 11 minutes in salted water. In a separate pan, hard boil the 4 eggs. 2. While you are waiting for you macaroni and eggs to boil, grate the carrots and chop the celery into small pieces. 3. When the eggs are done hard boiling, run them under some cold water to cool them off. Cut three of the eggs into small chunks and save the fourth to slice and add to the top of the salad. All four can be chopped into the salad if you'd prefer. 4. In your bowl, add the cooked macaroni that has been cooled, the mayonnaise, mustard, celery salt, garlic salt, and onion salt. The mustard, mayonnaise and spices can be adjusted based on how creamy or spicy you want your salad to be. Add the eggs at the end and mix it gently so that they don't get broken apart. 5. When the salad has been mixed, add the sliced egg and sprig of the celery leaf to the top of the salad. Then, dust the finished salad with a little paprika for color.