Ingredients:

• 1 package (16 ounces) elbow macaroni
• 4 medium carrots, shredded
• 1 large green pepper, chopped
• 1 medium red onion, chopped
• 2 cups mayonnaise
• 1 can (14 ounces) sweetened condensed milk
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Cook the macaroni:
   Boil the elbow macaroni according to the package directions until al dente.
   Drain and rinse with cold water to cool it down.
   Ensure the pasta is well-drained.
2. Prepare the vegetables:
   In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion.
3. Make the dressing:
   In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth.
4. Combine and chill:
   Pour the dressing over the macaroni and vegetables.
   Stir well to ensure everything is evenly coated.
   Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld.
5. Serving Suggestion:
   This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings.
   It pairs well with grilled meats and other picnic sides.

Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Servings: 16

Ingredients:

• 1 pound prime ground beef
• ½ cup finely chopped red onion
• 6 cups rich beef stock
• 14 ounces fresh chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1 teaspoon traditional Worcestershire sauce
• ½ teaspoon crushed oregano
• ½ teaspoon dried sweet basil
• 1 ½ cups uncooked elbow pasta
• 1 ½ cups quick-freeze garden vegetables

Directions:

1. In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent.
2. Skim off any extra fat, ensuring a lean soup base.
3. Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil.
4. Stir this mixture with love and let it come to a gentle boil.
5. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
6. As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot.
7. Allow them to simmer for roughly 8 minutes.
8. The pasta should be tender to the bite but still hold its shape.
9. Season with salt and freshly cracked pepper as per your palate.
10. Give it a good stir.
11. Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop.
12. Serve with warm crusty bread for a meal that wraps you in warmth.

Ingredients:

• 1 lb. salad macaroni
• 4 hard-boiled eggs, chopped
• 1 small onion, finely diced
• 3 celery ribs, diced small
• 1 small sweet pepper, seeded and diced small (red or orange)
• 2 cups light mayonnaise (or Miracle Whip, See Notes)
• 1/2 cup sugar
• 1-2 Tbsp. yellow or Dijon mustard
• 2 Tbsp. dill pickle relish
• 1 Tbsp. white vinegar or apple cider vinegar
• 3/4 tsp. celery seed
• 1/4 tsp. salt
• Paprika (to garnish)

Directions:

1. Bring a large pot of water to a boil over medium heat.
2. Cook the macaroni according to directions.
3. When finished, drain well, rinse with cold water, and transfer to a large bowl.
4. While the pasta is cooking, combine the dressing ingredients and mix until well blended.
5. Set aside.
6. Once the pasta has cooled, add chopped hard-boiled eggs, diced onion, diced celery, and diced sweet pepper.
7. Add the dressing mixture to the bowl and stir until well combined.
8. Chill the salad for at least 2 hours before serving.
9. Garnish with paprika before serving

• 500g macaroni
• Bacon (soveel soos jy daarvan hou mushrooms
• Uie fyn gesny
• Gerasperde kaas
• Pakkie potato bak
• 1 varsroom
• Bietjie melk

1. Braai uie.
2. Dan bacon by.
3. Gooi dan mushrooms by.
4. Maak macaroni gaar.
5. Gooi helfte macaroni in bak.
6. Dan helfte bacon en mushrooms.
7. Gooi dan helfre gerasperde kaas oor.
8. Gooi dan res van macaroni bo oor.
9. Dan laaste bacon.
10. Meng room en potato bake met bietjie melk by.
11. Gooi oor macaroni.
12. Dan laaste kaas.
13. Bak in oond vir 25 -30 min op 180 grade.

Translation

Macaroni and Cheese

• 500g macaroni
• Bacon (as much as you like mushrooms
• Onions finely chopped
• Grated cheese
• Package of potato bake
• 1 fresh cream
• A little milk

1. Fry onions.
2. Then add bacon.
3. Then add mushrooms.
4. Cook macaroni.
5. Pour half macaroni into bowl.
6. Then half bacon and mushrooms.
7. Then pour over half of grated cheese.
8. Then pour the rest of the macaroni on top.
9. Then last bacon.
10. Mix cream and potato bake with a little milk.
11. Pour over macaroni.
12. Then last cheese.
13. Bake in oven for 25 -30 min at 180 degrees.

Ingredients

• A pack of Macaroni cooked as per packet instructions.
• Red and yellow pepper , cut into bite size pieces
• 1 cup of grated cheddar cheese
• A few tomatoes slices

For the Cheese sauce

• 250 ml fresh cream
• 500 ml milk
• 1 teaspoon of salt
• A pinch of nutmeg
• 1 tablespoon of mustard powder
• 2 cups of grated cheddar cheese( to add to the sauce after its been made)
• 1 teaspoon of black pepper
• 3 tablespoons of cornflour
• 50 grams of butter to add after the sauce has been made

1. To make the White cheesy sauce, put all ingredients, except the butter and cheese, in a saucepan and stir well.
2. Place on the stove and cook and stir on medium to high heat until sauce has thickened and remove from the stove top.
3. Add the butter and cheese and stir.
4. Put one side.
5. Mix the cooked pasta , sauce , chopped yellow and red pepper together in a bowl.
6. Spoon into a large baking dish.
7. Top with more cheese, slices of tomato and freshly chopped chili.
8. Sprinkle on some black pepper.
9. Bake for 30 minutes on 190°C.

Tip: you can add tuna or cooked chicken , cooked prawns or crayfish to take it to another level .
Delicious.

Bestandele

• 1 kg pak macaroni, opgekook en met koue water afgespoel
• 1 E olie
• 6 eiers
• 2 k melk
• Geurselsout (aromat) na smaak
• 1 pak gesnipperde spek (opsioneel)
• 3 k gerasperde cheddar kaas
• 8 skywe tamatie (opsioneel)
• 8 klontjies botter of margarien
• paprika (opsioneel)

Instruksies

1. Meng die olie deur die gaar, afgespoelde macaroni.
2. Die macaroni moet met koue water afgespoel word sodat die eiers nie skif wanneer jy dit byvoeg nie.
3. Meng die eiers en melk goed en geur met die geurselsout na smaak (neem in ag die sout van die spek as jy gaan spek byvoeg).
4. Meng die eiermengsel deur die macaroni.
5. Voeg die spek (indien verkies) en die helfte van die kaas by die macaroni mengsel.
6. Gooi die mengsel in ‘n goed gesmeerde oondbak.
7. Pak nou die 8 skyfies tamaties (een vir elke porsie bo-oor) en plaas ‘n klontjie botter op elke skyfie.
8. Strooi die orige kaas en ‘n bietjie paprika oor en bak in die oond vir 1 uur teen 180˚C.
9. Verwyder van oond en laat hom ‘n paar minute rus voor opdiening.

1 pakkie (500 g) macaroni
1 houer (250 ml) suurroom
1 groot eier, geklits
1 blik (410 g) roomsoetmielies
1 koppie bevrore ertjies
4 hoender borsies – ontvel – gaar gekook en gevlok
Sprietuie, gekap of 1 ui gekap
Sout en peper

Cheddarkaas, gerasperVoorverhit oond tot 180 C.
Maak pasta volgens aanwysings op pakkie gaar.
Dreineer en plaas in `n groot oondvaste houer.
Meng res van bestanddele, voeg enige geurmiddels by, en roer by pasta in.
Bedek met kaas en bak vir 20-25 minute tot goudkleurig.
Wenk: Indien jy nie suurroom het nie, gebruik room met 1 eetl asyn in, of gebuik ‘n halwe pakkie wit uiesop of sampioensop aangemaak met so 300ml melk.

Bron onbekend

INGREDIENTS
16 ounces elbow macaroni, uncooked
3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons rice vinegar
1 teaspoon garlic powder
1 teaspoon salt
1 1/2 teaspoons ground black pepper
8 pieces of bacon, crumbled
1 cup seeded and diced tomato
1 cup roughly chopped baby spinach

INSTRUCTIONS
Cook macaroni according to package instructions. Drain.
Mix together remaining ingredients, and toss with macaroni until combined.
Cover and refrigerate until ready to serve.

This creamy Macaroni Salad Recipe is made with macaroni, bell peppers, celery, onion, hardboiled eggs, and peas. The Greek yogurt dressing makes it secretly nutritious, super creamy texture. The perfect pasta salad for any event!

INGREDIENTS
For the salad:
4 cups Ditalini Noodles (or macaroni noodles)
1/2 tsp Kosher Salt
1 Red Bell Pepper about 1 cup diced
2 stalks Celery about 1 cup diced
1/2 cup Red Onion about 1 cup diced
4 Hard Boiled Eggs chopped
1 cup Peas
For the Greek yogurt dressing:
1 1/2 cups Nonfat Greek Yogurt
1/2 cup Mayonnaise optional
2 tbsp Lemon Juice juice of 1 lemon
2 tsp Apple Cider Vinegar
1 tsp Dijon Mustard
2 tsp Honey or Maple Syrup
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/4 cup Dill Pickle Relish optional but recommended

RECIPE INSTRUCTIONS
For the pasta salad:
Barefoot Stiletto I Walk tall with your feet on the ground.
Cook PASTA NOODLES with SALT according to package instructions; drain, and rinse under cool water until completely cooled; set aside. * See recipe footnotes for Instant Pot instructions.
In a large salad bowl, combine BELL PEPPER, CELERY, RED ONION, EGGS, and PEAS.
For the Greek yogurt dressing:
In a mixing bowl, whisk together GREEK YOGURT, MAYONNAISE, LEMON JUICE, VINEGAR, MUSTARD, HONEY, SALT, and PEPPER; (optional) add DILL PICKLE RELISH.
Gently toss pasta ingredients with dressing until well-combined (up to two days ahead); cover and refrigerate until ready to serve.
Dressing Tip: If you don’t use the (optional) mayonnaise in this recipe, you ‘ll want to add an equal amount of nonfat Greek yogurt.