macaroni-cheese salad
- Categories
- Italian3
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Uncooked elbow or spiral |
| Macaroni; (about 6 ounces) | |
| 1 pack | Frozen green; (10 ounces) |
| Peas | |
| 2 cups | Shredded cheddar cheese |
| ; (4 ounces) | |
| ¾ cup | Mayonnaise or salad dressing |
| 8 | Green onions; (with tops), sliced, |
| ; (about 1/2 cup) | |
| ⅓ cup | Sweet pickle relish |
| 1 | Stalk celery; sliced |
| ; (about 1/2 cup) | |
| ½ | Head iceberg lettuce; torn into |
| Bite-size pieces; (about 3 cups) | |
| 6 slices | Bacon; crisply cooked and |
| Crumbled |
Cook macaroni as directed on package. Rinse in cold water and drain. Rinse frozen peas with cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce and bacon. Cover and refrigerate about 4 hours or until chilled. Just before serving, mix macaroni mixture, lettuce and bacon.
Per serving: 219 Calories (kcal); 16g Total Fat; (63% calories from fat); 12g Protein; 8g Carbohydrate; 45mg Cholesterol; 458mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates
Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0n.
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