For Macaroni Salad

for macaroni salad, looking for these recipes? check this for 6 best for macaroni salad: Macaroni and haloumi fritters with Greek salad,Macaroni cheese,Macaroni cheese,Macaroni and cheese,Macaroni and cheese,Pancetta macaroni cheese

Macaroni cheese

Image credit: Sam McAdam – taste.com.au

Ingredients

  • 350g dried macaroni
  • 300g broccoli, trimmed, cut into florets
  • Olive oil spray
  • 1 leek, trimmed, thinly sliced
  • 20g reduced-fat margarine
  • 2 1/2 tablespoons plain flour
  • 500ml (2 cups) low-fat milk
  • 70g (2/3 cup) coarsely grated reduced-fat cheddar
  • 1 tablespoon wholegrain mustard
  • 310g can corn kernels, drained
  • 25g (1/3 cup) finely grated parmesan
  • Mixed salad leaves, to serve

Method

  • Step 1
    Preheat oven to 180°C. Cook pasta in a saucepan of salted boiling water until al dente. Add broccoli in the last 2 minutes of cooking. Drain. Transfer to a bowl.
  • Step 2
    Meanwhile, heat oil in a saucepan over medium heat. Sauté leek, stirring occasionally, for 5 minutes or until soft. Add margarine and stir until melted. Add flour and stir for 1 minute. Gradually whisk in milk until smooth. Bring to boil.
  • Step 3
    Whisk for 5 minutes or until mixture thickens. Remove from heat. Stir in cheddar, mustard and corn. Add to pasta.
  • Step 4
    Spray a 2L-capacity ovenproof dish with oil. Pour in pasta and top with parmesan. Bake for 15 minutes or until golden. Serve with salad.

Macaroni and cheese

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 250g macaroni
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 medium zucchini, trimmed, grated
  • 2 tablespoons plain flour
  • 400ml reduced-fat milk
  • 50g (1/2 cup) finely grated parmesan
  • 60g (1/4 cup) fresh ricotta cheese
  • 100g (1 cup) frozen corn kernels
  • 60g All-Bran Original
  • 2 tablespoons chopped flat-leaf parsley, plus extra leaves to serve
  • Steamed vegetables, to serve

Method

  • Step 1
    Preheat oven to 180°C or 160°C fan forced. Cook the macaroni in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain well, transfer to a large mixing bowl.
  • Step 2
    Meanwhile, heat oil in a large saucepan over a medium heat. Add onion and zucchini, cook stirring occasionally for 5 minutes or until soft. Add the garlic, cook for 1 minute, then add the flour, cook stirring for 1 minute more.
  • Step 3
    Gradually start adding the milk, constantly stirring until smooth and the milk is incorporated. Bring to the boil, then reduce heat and simmer for 2 minutes, or until thickened. Remove from heat, stir through half the parmesan, ricotta and corn. Season to taste with freshly ground black pepper.
  • Step 4
    Add the cheese sauce to the bowl with the pasta and stir to combine. Transfer to a 1.5 litre (6 cup) oven proof baking dish. Meanwhile, combine remaining parmesan, All-Bran Original and parsley. Sprinkle top of pasta with All-Bran Original mixture. Bake in preheated oven for 15 minutes or until golden. Garnish with parsley and serve with steamed vegetables.

Macaroni cheese

Image credit: Louise Lister – taste.com.au

Ingredients

  • 250g dried macaroni
  • 60g reduced-fat spread
  • 1/3 cup plain flour
  • 3 1/2 cups skim milk
  • 1 cup grated reduced-fat tasty cheese
  • 2 teaspoons olive oil
  • 80g shortcut bacon, cut into thin strips
  • 3 green onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup fresh breadcrumbs (see note)

Method

  • Step 1
    Preheat oven to 200°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain well.
  • Step 2
    Meanwhile, heat spread in a saucepan over medium heat. Once foaming, add flour. Cook, stirring, for 1 minute. Remove saucepan from heat. Whisk in the milk. Return to medium heat. Cook, stirring constantly, until sauce boils and thickens. Stir in cheese.
  • Step 3
    Lightly grease an 8-cup capacity ovenproof dish. Stir cooked macaroni into cheese sauce. Spoon into dish. Heat oil in a non-stick frying pan over medium heat. Add bacon, onions and garlic. Cook for 3 minutes, or until bacon is slightly crisp. Add breadcrumbs. Toss to combine. Sprinkle breadcrumb mixture over pasta. Bake for 15 to 20 minutes, or until golden and piping hot.
  • Step 4
    Serve macaroni cheese with salad, if desired.

Macaroni and haloumi fritters with Greek salad

Image Source: taste.com.au

Ingredients

  • 3/4 cup dried macaroni
  • 3 eggs, lightly beaten
  • 1/2 cup plain flour
  • 1/3 cup milk
  • 225g packet haloumi, cut into 1cm pieces
  • 2 tablespoons finely chopped fresh chives
  • Vegetable oil, for shallow-frying
  • 250g baby cucumbers, sliced diagonally
  • 2 large tomatoes, cut into wedges
  • 1/4 cup pitted kalamata olives, thickly sliced
  • 1 small red onion, finely chopped
  • 1/2 cup fresh mint leaves, roughly torn
  • 2 tablespoons lemon juice, plus wedges, to serve
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano

Method

  • Step 1
    Cook macaroni in a large saucepan of boiling water following packet directions. Drain. Transfer to a large bowl. Cool for 30 minutes. Add egg, flour and milk. Season with salt and pepper. Stir to combine. Add haloumi and chives. Stir to combine.
  • Step 2
    Pour enough vegetable oil in a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Add 1/4 cup macaroni mixture to pan. Repeat 3 more times to make 4 fritters. Cook for 1 to 2 minutes each side or until golden and cooked through. Transfer to paper towel to drain. Repeat with remaining mixture to make 12 fritters.
  • Step 3
    Place baby cucumber, tomato, olives, onion and mint leaves in a bowl. Whisk lemon juice, olive oil and oregano together in a small bowl. Season with salt and pepper. Drizzle over salad. Toss to combine. Divide fritters and salad among serving plates. Serve with lemon wedges.

Macaroni and cheese

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 250g macaroni
  • 310ml (1 1/4 cups) milk
  • 310ml (1 1/4 cups) pouring cream
  • 50g butter, chopped
  • 50g (1/3 cup) plain flour
  • 80g (2/3 cup) grated gruyere
  • 2 spring onions, lightly sliced
  • 2 eggs, lightly beaten
  • 100g mozzarella, grated
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons panko (Japanese) breadcrumbs (see note)
  • Green salad (optional), to serve

Method

  • Step 1
    Cook macaroni in a saucepan of boiling, salted water for 8 minutes or until al dente, then drain.
  • Step 2
    Preheat oven to 180C fan-forced. Meanwhile, to make bechamel sauce, place milk and cream in a small saucepan and bring to a gentle simmer over medium heat. Melt butter in a heavy-based saucepan over low heat, then add flour and cook, stirring, for 2 minutes or until dry and grainy. Whisking continuously, ladle milk mixture into flour mixture until sauce is smooth and thick (this will take 12 minutes).
  • Step 3
    Remove pan from heat, then stir in cooked pasta, gruyere, spring onions, eggs and half the mozzarella. Season with salt and pepper.
  • Step 4
    Spoon mixture into ovenproof dish. Combine parsley, breadcrumbs and remaining mozzarella, then scatter over the top. Bake for 30 minutes or until top is golden. Stand for 15 minutes. Serve with green salad, if using.

Pancetta macaroni cheese

Image credit: Cath Muscat – taste.com.au

Ingredients

  • 500g dried macaroni
  • 8 slices mild pancetta
  • 60g butter
  • 1/4 cup plain flour
  • 3 cups milk
  • 1 cup (100g) grated gruyere cheese
  • 1/3 cup (20g) finely grated parmesan cheese
  • 1 cup sourdough breadcrumbs
  • 1 teaspoon olive oil

Method

  • Step 1
    Cook the pasta in a large saucepan of boiling salted water until just tender. Drain and return to the saucepan. Place the pancetta on a large baking tray. Cook for 5 minutes under a hot grill or until golden and crisp. Roughly chop.
  • Step 2
    Melt the butter in a saucepan over medium heat. Remove from the heat and add the flour, stirring until well combined. Return to the heat and cook for 1 minute or until bubbly. Remove from the heat and slowly add the milk, whisking constantly, until well combined. Return to the heat and bring to the boil, whisking constantly. Add the gruyere, 1/4 cup of parmesan and the chopped pancetta. Stir through pasta. Transfer to a large (9-cup capacity) ovenproof dish. Combine the breadcrumbs, remaining parmesan and oil. Sprinkle over the macaroni. Bake for 20 – 25 minutes or until golden. Serve with a green salad.

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