July 12, 2018
A side dish with a serious Southern flair, this pimento macaroni salad combines two classic recipes into something hearty and tasty! Very cheesy with just a tad of spice, this macaroni salad will be a winner at picnics and potlucks all summer long. Macaroni Salad Ingredients:1 lb elbow macaroni1 lb sharp cheddar cheese, coarsely shredded4 scallions, thinly sliced
Pimento Dressing Ingredients:4 oz. cream cheese, softened 1/2 cup mayonnaise1 tablespoon apple cider vinegar1 teaspoon Worcestershire sauce1/2 teaspoon hot sauce3/4 cup chopped pimentos (about a 4 oz jar)1/2 cup chopped pickled jalapeños2 tablespoons grated onion1 teaspoon paprika2 teaspoons sugar1/4 teaspoon cayenne1/4 teaspoon dried mustard1 teaspoon celery seed1/4 teaspoon Kosher salt 1/4 teaspoon fresh ground pepper
Directions:1. Boil the elbow macaroni until al dente, drain, rinse, and let the cooked pasta continue to drain and cool in a colander.
2. Meanwhile, prepare the pimento dressing. Combine the softened cream cheese, mayonnaise, vinegar, Worcestershire sauce, hot sauce, diced pimentos, diced pickled jalapeños, grated onion, and spices together.
3. Once the pasta has cooled completely to room temperature, stir in the pimento dressing tossing to combine. Add the shredded cheese and sliced scallions; mix until combined. Refrigerate until ready to serve.
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