Macaroni-cheese salad

Yield: 6 servings

Measure Ingredient
1½ cup Uncooked elbow or spiral
\N \N Macaroni; (about 6 ounces)
1 pack Frozen green; (10 ounces)
\N \N Peas
2 cups Shredded cheddar cheese
\N \N ; (4 ounces)
¾ cup Mayonnaise or salad dressing
8 \N Green onions; (with tops), sliced,
\N \N ; (about 1/2 cup)
⅓ cup Sweet pickle relish
1 \N Stalk celery; sliced
\N \N ; (about 1/2 cup)
½ \N Head iceberg lettuce; torn into
\N \N Bite-size pieces; (about 3 cups)
6 slices Bacon; crisply cooked and
\N \N 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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