Instead of dressing the potatoes with a mayonnaise and mustard dressing, create a garlic oil infused dressing filled with fresh herbs and a pinch of red pepper. For example, take traditional potato salad. Years later when I started developing my own recipes, I found that I could take these traditional midwestern staples and transform them into something a little less heavy and a little lighter without sacrificing any of the flavors. Growing up, I loved “salads” and I use that term loosely because I am referring to, yes, the mayonnaise-based goodness of potato salad, macaroni salad, chicken salad and egg salad. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese. Cook the sauce until it’s nice and thick. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat. Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products. Flip through any old Church or community-based cookbook and the “salad” section is not your typical lettuce-based dish. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Creamy white cheddar mac and cheese, cheddar cheese, mozzarella cheese and bacon. It is a joke between some friends of mine and I that in the Midwest a “salad” usually means something smothered in cheese and or mayonnaise and I have to laugh because sometimes, actually more times than not, I find that to be the case. A sweet barbecue sauce base, grilled chicken, red onions, crispy bacon.
