Mucho Gracias Mexican Macaroni Malad…Uh…Salad.
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, mexican macaroni salad, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I don’t know about you guys and gals but I love me some macaroni salad. I also love Mexican food. So, why not put the two together? That’s exactly what this recipe does. You get the creaminess of macaroni salad and the bold and spicy flavors of Mexican spices. I made this the other day for a picnic we were having at our church. Everyone loved it. It’s not too spicy, either, so everyone, including kids, can enjoy it. You are gonna want to try this!
My daughter helped me whip up this Mexican macaroni salad. She loves to cook and this recipe was very simple to make. I think she could have made it without my assistance. In fact, I know she could have! I added a dollop of sour cream and salsa to the top of my salad and it was amazing!
Recipe and photo courtesy of Ree Drummond.
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