Summer Needs To Slow Her Roll

  Anyone that knows me will tell you summer is my favorite season. Hands down. No contest. I love HOT sunny days by the pool, no setting an alarm and super fun days spent with my family. But most of all, I adore having my boys home with me, and I dread the first day of school. Yep, I am the mom that cries on that first day, no matter how old they get. 

So with August coming this week, I am starting to feel all the feels about my boys once again heading back to the classroom, and for the oldest, back to college. My mama heart hurts just thinking about it. 

However, this year's first day of school will look a little different four our big 2nd grader because Mommy will be joining him on the first day of school! How? Well, about two months ago I accepted the position of Admissions Director at his school, and it gives me the best of both worlds. It is part time, and the little guy can go with me when I work over the summer. Plus, it gives me time to continue my blogging and food writing, and I will continue to be a substitute aide in Kindergarten as needed as well. 

Our church and school community are truly like family, and I am so blessed to be so involved in both. The icing on the cake is when I drop him off in his classroom on that first day, I will be just down the hall in my office! Win win! 

But this excitement doesn't take away from the fact neither of us is ready for that first day yet! Summer needs to slow her roll and stay put a little while longer! 

So in that spirit, I'm sharing another recipe perfect for your next summer cookout! Let's face it, even after we're all back in school, those weekends will still be filled with fun in the sun! 

I have so many pasta salad recipe, but who doesn't enjoy a great basic macaroni salad? The hubby actually found this on YouTube one night and asked if I would make it...of course! It's got a creamy, sweet and sour dressing, some crunch from veggies and really goes well with anything you're grilling up! 

Thank you for always sticking with me on my blogging journey has life gets busier and I take on other adventures. My EMM family will always be a priority, even if new recipes have to be a little less frequent since I'm hanging out with the little guy at school! 

Can I use a different pasta?

Yes! I think rotini or shells would be great. I probably wouldn't use anything bigger. 

Can I use Miracle Whip instead of mayo?

I think they have such a different flavor profile, I wouldn't. Plus, with the addition of vinegar, it might be a little too tart. 

What other veggies could I use?

Any color bell pepper, some jalapeños for spice, diced cucumber or cherry tomatoes would be tasty!

Why don't I rinse the macaroni?

With most of my cold pasta salads, I always rinse with cold water and drain well. The creator of this recipe suggested to not rinse this one, to allow the dressing to really stick to it and it works SO well!  Be sure to read the recipe and tips to learn how!

Can I use a different vinegar?

I wouldn't recommend it. Apple Cider and others won't have the same flavor. 

How to store leftovers?

This salad will last in the fridge for 2-3 days in an airtight container.

 Best Tips

Do NOT rinse macaroni. Allow to sit at room temperature until it is almost completely cool. This makes it sticky and allows the dressing to adhere.

Before serving, stir well and if salad seems a little dry, add an extra dollop of mayo. Do the same thing when serving leftovers. 

Dice all veggies the same size for a perfect bite. 

Add diced poblano pepper or jalapeño for a little kick.

If you want to use Miracle Whip- the flavor will be a little extra tart. Try cutting back on the white vinegar. I haven't tried this, so I don't know results.

 Summer Macaroni Salad

1 lb. elbow macaroni, cooked to al dente

2 red bell peppers, diced

4 ribs celery, diced

1 bunch green onions, chopped

1/2 cup matchstick carrots

1 cup mayonnaise

1/4 cup white vinegar

1 1/2 TBS sugar

2 TBS Dijon mustard

Salt and Pepper 

After macaroni is cooked, drain well and let sit at room temperature to allow to cool almost completely. DO NOT RINSE. Combine the mayo, vinegar, sugar, mustard, salt and pepper and whisk well. In a large bowl, combine cooled macaroni and dressing. Stir well. Add chopped veggies. Stir well. Cover and allow to chill overnight. Stir well before serving. 

More Macaroni Salads To Try Next

Amish Macaroni Salad

https://everydaymomsmeals.blogspot.com/2019/08/tater-salad-inspired.html

Country Macaroni Salad

https://everydaymomsmeals.blogspot.com/2018/03/barbecue-season-is-coming.html

Tuna Macaroni Salad

https://everydaymomsmeals.blogspot.com/2015/06/a-cool-one-for-hot-day.html

Mom's Macaroni Salad

https://everydaymomsmeals.blogspot.com/2013/09/still-time-for-picnic.html

 

On The Blackstone Wagon

You know that moment when you see the new "it" thing and you say "What's all the hype? We don't need one." And then you find yourself jumping on the bandwagon and have to eat your own words? Yeah, that was recently us! 

We knew people who had a Blackstone. We had seen them on tv and net, but we had a grill, in fact we had two grills, so we didn't see the need. 

But then Mr E. stumbled upon the Blackstone smoker/griddle combo and the next thing we knew Lowe's was delivering it to our backyard. 

Well, a few smoked pork butts, beef brisket  and breakfasts cooked on the griddle later, we now understand all the fuss, 100%. I would even say Mr. E's a tad obsessed since his new moniker is "oooo could we smoke that?" (No, honey, we aren't putting fish sticks on the smoker....lol!)

Last weekend he was smoking another pork shoulder on a hot and steamy day. I was planning the sides and when I decided on macaroni and cheese I figured why not? So I read a few recipes online to get tips for the temperature and time and then got to cooking!

 Oh people! This mac and cheese is super ooey and gooey thanks to a homemade cheese sauce with not one, not two, but THREE cheeses! It has a rich, creamy texture with just a slight smoky flavor in the background. It comes together on the stove quickly and then the smoker takes care of the rest. 

We had a meal that could have come from our favorite barbecue joint, it was that tasty. Plus, we did it all without heating up the house! 

The next time you see the latest food trend, don't dismiss it right away because you never know when you will be joining in and wondering what took you so long! 

Can I use different cheeses?

Of course! I think a sharp white cheddar or pepperjack would be great! 

Why stir in a figure-8 pattern? 

This was a tip I learned from Rachael Ray years ago and it has never failed me. She said adding cheese and stirring this way would result in the smoothest sauce and it always does!

Can I use a different pasta?

Sure! Any of the smaller shapes will work best. Shells or rotini maybe! 

What if I don't have a smoker?

Don't worry, you can still make this. Follow the recipe, but bake in a 350-degree oven for about 20-25 minutes! 

Do I have to use heavy cream?

You could try swapping it out for half-and-half, but I don't know if it will be as creamy.

Best Tips

Don't skip the step of warming the milk and cream. It will result in the smoothest sauce with no clumping. 

I used 2% milk. I don't recommend anything with a lower fat content.  

You want a blonde (light brown) roux for this, don't let it get too dark. 

Try adding in some green chilies or diced jalapenos for a Mexican flare. 

Any leftovers should be transferred to a container with a lid and refrigerated for 2-3 days.

Smoked Macaroni & Cheese

1 lb. elbow macaroni

2 cups 2% milk, warmed

2 cups heavy cream, warmed

1 stick butter

1/2 cup flour

1 TBS ground mustard

8 oz. shredded sharp cheddar cheese, 1/3 cup reserved

8 oz. shredded Monterey Jack cheese, 1/3 cup reserved

8 oz. shredded Gouda cheese, 1/3 cup reserved

Salt and Pepper

Dried Parsley

Lightly grease a 9x13 foil pan. Preheat smoker to 250. Boil macaroni until al dente, Drain well. Meanwhile, in a large skillet melt butter over medium high heat. Whisk in flour and mustard until smooth. Cook 2-3 minutes. Slowly whisk in milk and cream until smooth and combined. Season with salt and pepper. Bring to a light boil. Reduce heat to simmer and cook until thickened, about 5 minutes. Remove from heat and add cheeses, stirring in a figure-8 pattern until smooth. Add macaroni to cheese sauce and stir well. Transfer to foil pan. Top with reserved cheese. Cook on smoker for 1 hour. Remove, sprinkle with dried parsley and allow to sit 5 minutes before serving. 

Inspired by Chiles & Smoke