Mac And Cheese: The Best Side Salads To Serve

Macaroni and cheese is a beloved dish, but what salad goes well with it? A classic macaroni salad with a creamy dressing is a perfect side dish to complement the heartiness of mac and cheese. This salad typically includes macaroni noodles, add-ins, and a dressing. The add-ins can be tailored to taste, with popular options being red bell peppers, cheddar cheese, celery, onion, and green peas. The dressing is key to bringing the salad together, and a combination of mayonnaise, vinegar, sugar, salt, pepper, and pickle juice creates a creamy yet light texture with a tangy kick. This macaroni salad is best served cold and can be made ahead of time, making it a convenient and tasty side dish to balance out the richness of macaroni and cheese.

Macaroni salad with cheese

Ingredients:

• Macaroni noodles (elbow macaroni or small shell pasta)
• Cheese (Cheddar, cubed or shredded)
• Vegetables (e.g. celery, red onion, red bell pepper, green bell pepper, green peas, green onions, black olives, gherkins, pickled onions)
• Mayonnaise
• Vinegar (apple cider vinegar or distilled vinegar)
• Spices (salt, pepper, dill weed, Dijon mustard, Beau Monde seasoning)
• Sweet and spicy pickle juice
• Milk

Method:

• Boil the macaroni noodles in salted water according to the package instructions until al dente. Drain the noodles and rinse them under cold water to stop them from overcooking and to cool them down.
• In a large mixing bowl, combine the cooked macaroni, cheese, and your choice of vegetables.
• In a separate bowl, whisk together the mayonnaise, vinegar, spices, and pickle juice. You can adjust the amounts of these ingredients to suit your taste. For a thinner dressing, add a small amount of milk.
• Pour the dressing over the macaroni mixture and toss until everything is well coated.
• Cover the bowl and chill the macaroni salad in the refrigerator for at least an hour or two before serving.

Tips:

• You can add or omit ingredients based on your preferences. Hard-boiled eggs, ham, tuna, and sweet pickle relish are also common additions.
• If you want to reduce the sharpness of the vinegar, add a small amount of sugar to the dressing.
• For a more colourful dish, use red and yellow bell peppers instead of green.
• Macaroni salad with cheese is best served cold. It can be made ahead of time and stored in the refrigerator for up to 3-5 days.

Enjoy your delicious macaroni salad with cheese!

Macaroni salad with mayo

Ingredients:

• Macaroni: Elbow macaroni is the traditional choice, but feel free to use other short pasta shapes if preferred.
• Mayonnaise: Use whole egg, creamy mayonnaise for the best results. Avoid reduced-fat options as they may make the salad taste watered down.
• Vegetables: Common choices include celery, onion (red or white), bell peppers (green, red, or yellow), and peas. You can also add carrots, pickles, sweet pickle relish, or hard-boiled eggs for extra protein.
• Cheese: Cheddar cheese, cubed or shredded, adds a nice contrast in texture and flavor. You can also experiment with other cheeses like pepper jack.
• Seasonings: Salt and pepper are essential. You can also include dill weed, mustard (yellow or Dijon), vinegar (white, apple cider, or red wine), sugar, garlic powder, and onion powder to enhance the flavor.

Instructions:

• Cook the macaroni according to the package instructions, aiming for al dente. Rinse the cooked pasta under cold water to stop the cooking process and prevent overcooking. Drain it well.
• In a large bowl, combine the cooked pasta with your chosen vegetables and cheese.
• In a separate small bowl, whisk together the mayonnaise and your desired combination of seasonings (vinegar, mustard, sugar, salt, pepper, garlic powder, onion powder, etc.).
• Pour the mayonnaise mixture over the pasta and vegetables, and toss until everything is well coated.
• Cover the bowl with plastic wrap and chill the macaroni salad in the refrigerator for at least 30 minutes to 1 hour before serving.
• Just before serving, give it a final taste and adjust the seasoning as needed. You can also add some fresh herbs like dill or parsley on top.

Tips:

• Soak diced red onions in cool water for about 5 minutes before adding them to the salad to tone down their sharpness without changing the flavor.
• Add only half the dressing initially, then refrigerate. Add the remaining dressing just before serving to ensure the pasta doesn't absorb too much of the mayo and dry out.
• Macaroni salad with mayo is best served cold. It can be stored in the refrigerator for 3-5 days. However, if it has been left out at room temperature for more than 2 hours, it's best to discard it due to the perishable nature of mayonnaise.

Macaroni salad with vegetables

Macaroni salad is a great side dish for any occasion, and it can be made even better by adding some vegetables to the mix. This recipe will show you how to make a delicious and creamy macaroni salad with a variety of veggies that will leave your taste buds wanting more. It's the perfect dish to bring to potlucks, BBQs, or family gatherings.

Ingredients:

• 1 lb elbow macaroni
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/2 cup diced red bell pepper
• 1 cup frozen peas
• 1/4 cup apple cider vinegar
• 1/4 cup fresh dill
• 2 tablespoons sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon pepper
• 1/2 cup mayonnaise
• Salt to taste

Optional Add-Ins:

• Cubed sharp cheddar cheese
• Hard-boiled eggs
• Sweet pickle relish
• Black olives
• Roasted red peppers or pimentos
• Gherkins
• Green onions

Instructions:

• Boil the elbow macaroni according to the package instructions until it is al dente. Immediately rinse the pasta under cold water to stop it from overcooking and drain well.
• In a large mixing bowl, combine the cooked pasta with the diced celery, red onion, red bell pepper, and frozen peas.
• In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper until smooth and creamy.
• Pour the dressing over the pasta and vegetables, stirring until everything is well coated.
• Cover the bowl with plastic wrap and chill the macaroni salad for at least 1 hour before serving.
• Enjoy your delicious and creamy macaroni salad with vegetables!

Tips:

• Feel free to add or omit any ingredients to suit your taste preferences.
• For a more colourful dish, use a variety of bell peppers such as red, yellow, and green.
• If you're short on time, you can substitute the frozen peas with canned peas.
• To make the salad creamier, use full-fat mayonnaise instead of reduced-fat options.
• For a tangier sauce, substitute some of the mayonnaise with sour cream or plain Greek yogurt.
• Hard-boiled eggs and cubed cheddar cheese add protein to the salad.
• This macaroni salad can be made ahead of time and stored in the refrigerator for up to 3-5 days.

Macaroni salad with eggs

Macaroni and cheese is a rich and hearty dish, so a fresh and crunchy salad with tangy vinaigrette can be a great pairing. Here is a recipe for a classic macaroni salad with eggs that will go well with macaroni and cheese:

Ingredients:

• Dried macaroni pasta (elbow macaroni is classic, but other small pasta shapes work too)
• Red bell pepper (for a pop of colour and flavour)
• Celery (for crunch)
• Red or green onion (for flavour)
• Sweet gherkins or pickles (for a sweet and snappy taste)
• Cheddar cheese (cubed into pea-sized pieces)
• Hard-boiled eggs
• Mayonnaise (for the base of the dressing)
• Sour cream (for a tangy touch)
• Sweet pickle juice (from the gherkins)
• Cider vinegar (for a zippy flavour)
• Granulated sugar (to balance the vinegar)
• Dijon mustard (for depth of flavour)
• Salt and pepper (to taste)
• Garlic powder (to tie the flavours together)
• Smoked paprika (optional, for garnish)

Instructions:

• Boil a large pot of salted water and cook the macaroni according to the package instructions (al dente). Drain and rinse with cold water, then toss with a teaspoon or two of olive oil to prevent sticking.
• In a large mixing bowl, combine the cooked pasta, bell pepper, celery, onion, gherkins, cheddar cheese, and eggs.
• In a medium mixing bowl, whisk together the dressing ingredients: mayonnaise, sour cream, pickle juice, cider vinegar, granulated sugar, mustard, salt, pepper, and garlic powder.
• Pour the dressing over the pasta mixture and toss until everything is well coated.
• Garnish with a sprinkle of paprika, if desired, and serve.

This macaroni salad can be made in advance and chilled before serving. It is a perfect side dish for summer potlucks or BBQs and goes well with grilled dishes.

Macaroni salad with meat

Macaroni and cheese is a versatile dish that can be paired with various salads, depending on your preference. Here is a recipe for a delicious and hearty macaroni salad with meat that will complement your mac and cheese perfectly:

Ingredients:

• 1 lb elbow macaroni
• 6 oz of your choice of diced or shredded meat (chicken, ham, bacon, or tuna)
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1/2 cup shredded carrot
• 1/2 cup diced red onion
• 1/4 cup apple cider vinegar
• 1/4 cup fresh dill or 1 teaspoon dried dill
• 2 tablespoons sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon pepper
• 1 cup mayonnaise
• 1/2 cup sour cream (optional)
• Salt to taste
• Hard-boiled eggs (optional)

Instructions:

• Cook the elbow macaroni according to the package instructions until it is al dente. Rinse the macaroni under cold water to stop the cooking process and drain it well.
• In a large mixing bowl, combine the cooked macaroni, meat, bell pepper, celery, carrot, red onion, and hard-boiled eggs (if using).
• In a separate small bowl, prepare the dressing by whisking together the mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper until well combined.
• Pour the dressing over the macaroni mixture and toss until all the ingredients are evenly coated.
• Cover the bowl with plastic wrap and chill the macaroni salad for at least 1 hour before serving.
• Give it a final stir before serving, and enjoy!

This macaroni salad with meat is a perfect side dish to bring to barbecues, picnics, or any outdoor event. It is creamy, tasty, and can be easily customised to your liking. You can also add some shredded cheese or cubed cheddar cheese to this salad for an extra cheesy kick!

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