Mac & Cheese Salad
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Paula Williams, CEC, ACF Kona-Kohala Chefs Association Chapter
From the Chef
“Using shredded cheese instead of cubes of cheese allows for the cheese to spread more evenly throughout without needing as much.
“Adding carrots and peas gives the dish more color and allows more food per serving while also increasing the vitamin content and cutting back on the calories per serving.
“Using light mayo in place of regular mayo cuts back on the fat. Also, replacing half of the mayo used with reduced-fat sour cream helps decrease the fat and calorie content.
“To round out the dish, a little heat was added with the addition of crushed red pepper flakes.”
Ingredients
3 ounces uncooked elbow macaroni
1 cup cubed cheddar cheese
½ cup diced celery
¼ cup chopped green pepper
¼ cup pickle relish, drained
½ cup mayonnaise
1 tablespoon mustard
¼ teaspoon salt
Lettuce leaves, optional
Modified Recipe:
3 ounces uncooked elbow macaroni
¾ cup shredded cheddar cheese
½ cup diced celery
½ cup diced carrots
½ cup frozen green peas, defrosted
¼ cup chopped green pepper
¼ cup pickle relish, drained
¼ cup light mayonnaise
¼ cup reduced-fat sour cream
1 tablespoon mustard
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
Lettuce leaves, optional
Instructions
1. Cook, drain and cool macaroni.
2. Combine macaroni, cheese, celery and pickle relish.
3. Blend together mayonnaise, mustard, and salt.
4. Add together by tossing with other ingredients.
5. Chill and serve on lettuce leaf.
Modified recipe instructions:
Cook macaroni according to package directions omitting fat and salt. Drain and cool in a mixing bowl. Add remaining ingredients, tossing to mix well. Chill and serve on lettuce leaf.
Yield
6 ½-cup servings
Tags
ACF reserves the right to remove inappropriate comments.
