The salt adds so much necessary flavor to the macaroni salad. If the box says 11-13 minutes, cook the pasta for 11 minutes in a boiling pot of very salted water. Cook it just the right amount, in lots of salt and rinse with cold water after cooking to stop the cooking process.įor me, the perfect amount of cooking time is the lesser end of the cooking recommendation. The biggest tip that I have for making sure that your macaroni salad doesn’t dry out is to make sure to take very good care of the pasta. How to Keep Macaroni Salad From Drying Out: That’s it! Those are the real, true rules for making this macaroni salad, and when you make it like this, I can promise you’ll make it again, and again and again! More side dishes that you’ll also want to take a peek at: If you don’t have Creamette noodles at your store, get them here on Amazon. Creamette noodles are the key to this recipe.It just makes everything come together better and easier. You really *should be like Grandma Connie and chop your onions, celery, and carrots up really tiny.You MUST mix the Miracle Whip and the sugar before adding it to the other ingredients.You MUST rinse the macaroni with cold water after cooking.This is the cold side salad recipe of all recipes if you want creamy macaroni salad that everyone will love!Ī few must-do tips when making this creamy macaroni salad: Until I started using her macaorni side salad recipe every macaroni salad I ever attempted was dry and chunky and never, ever had that creamy texture. BONUS, I finally feel like I have this cold macaroni salad down – YES! But, I love that about her!Īnd, it’s how we get the most perfect, creamiest, best-tasting macaroni salad ever. I am a lazy cook, throwing in ingredients to “my best guess” whereas Grandma Connie will measure out every ounce of an ingredient, literally skimming the top of a measuring cup with the back of a butter knife until the cup is perfectly flat on top. It’s why – I’m just speculating … that none of the recipes of hers that I make actually turn out tasting as good as hers do. Although sometimes maddening, her patience in making sure that she gets to the very root of the green onion when a recipe calls for a 2-3 stems of green onions – by golly, she’ll get every part of that green onion down to the white shoots at the end. My mother-in-law puts so much time and detail into every dish that she makes.
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