#potluckfavorite

Mom's Classic Macaroni Salad from Lord Byron's Kitchen is a classic dish that everyone loves. It's great for family get-togethers, picnics, and barbecues. It's creamy, tangy, and full of colorful vegetables. Everyone loves it!

Ingredients: 2 cups elbow macaroni. 3/4 cup mayonnaise. 2 tablespoons white vinegar. 2 teaspoons white sugar. 1 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/2 cup diced red onion. 1/2 cup diced celery. 2 hard-cooked eggs, chopped. 1 tablespoon Dijon mustard. 2 tablespoons sweet pickle relish. 1/4 cup sliced black olives optional. 1/4 cup chopped fresh parsley. Paprika for garnish.

Instructions: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool. In a large mixing bowl, combine mayonnaise, white vinegar, white sugar, salt, and black pepper. Mix well to make the dressing. Add the cooked macaroni to the dressing and stir to coat the pasta evenly. Add diced red bell pepper, green bell pepper, red onion, celery, chopped hard-cooked eggs, Dijon mustard, sweet pickle relish, and black olives if using. Mix everything together until well combined. Cover the bowl and refrigerate the macaroni salad for at least 2 hours to allow the flavors to meld. Before serving, garnish with chopped fresh parsley and a sprinkle of paprika. Serve chilled and enjoy your classic macaroni salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

A creamy and cheesy macaroni and cheese cooked slowly in a crockpot, perfect for potlucks and gatherings.

Ingredients: 16 oz elbow macaroni. 4 cups shredded cheddar cheese. 2 cups shredded mozzarella cheese. 1 can 12 oz evaporated milk. 2 cups milk. 1/2 cup butter, melted. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper.

Instructions: Follow the directions on the package to cook the macaroni. Then, drain it and set it aside. Fry the flour, salt, and pepper in butter until smooth in a different bowl. Spoon out half of the cooked macaroni, half of the cheese, and half of the butter-flour mix into the slow cooker. Add more layers with the rest of the macaroni, cheese, and butter-flour mix. Pour both regular milk and evaporated milk on top of the layers. Cover and cook on low for three to four hours, stirring every now and then, until the cheese melts and the sauce is smooth. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Party Caprese Salad is the perfect addition to outdoor picnics and potlucks. It's a refreshing and colorful salad that combines the flavors of ripe cherry tomatoes, creamy fresh mozzarella, and fragrant basil, all dressed in a delightful balsamic vinaigrette. It's easy to prepare and will be a hit at any gathering!

Ingredients: 4 cups cherry tomatoes, halved. 2 cups fresh mozzarella balls. 1 cup fresh basil leaves, torn. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the cherry tomatoes, fresh mozzarella balls, and torn basil leaves. Drizzle the extra virgin olive oil and balsamic vinegar over the ingredients. Gently toss the salad to coat all the ingredients with the dressing. Season with salt and pepper to taste. Refrigerate for 30 minutes to allow the flavors to meld together. Serve your Party Caprese Salad in a decorative bowl or platter, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes