Cheesy Macaroni Salad
Transform boxes of "mac and cheese" into a deli salad favorite, perfect for pot lucks and picnics.
Ingredients
- 3 boxes Macaroni and Cheese 170g boxes
- 2 ribs Celery finely chopped
- 1 large Bell Pepper cored and diced
- ¼ cup Red Onion finely chopped
Salad Dressing
- ¾ cup Mayonnaise
- ¼ cup Sweet Relish
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Water
- 1 teaspoon Onion Powder
- 1 teaspoon Granulated Sugar
Instructions
- Bring a large pot of water to a boil. Remove the cheese packets from the boxes and cook the macaroni as directed on the packaging.3 boxes Macaroni and Cheese
- Make the dressing in a large enough bowl, to accommodate all of the cooked pasta, around 4QT. Whisk together, the mayonnaise, relish, vinegar, water, onion powder, and granulated sugar.¾ cup Mayonnaise, ¼ cup Sweet Relish, 2 tablespoon Apple Cider Vinegar, 1 tablespoon Water, 1 teaspoon Onion Powder, 1 teaspoon Granulated Sugar
- Add one cheese packet at a time to the mayo mixture, whisking until smooth after each addition. Set aside to allow the cheese to dissolve better.
- Meanwhile, drain the al dente cooked noodles. Rinse them with cold water to stop the cooking process. Let them drain out as much water as possible.
- Add the chopped pepper, celery, and red onion, to the cheesy dressing.2 ribs Celery, 1 large Bell Pepper, ¼ cup Red Onion
- Transfer the drained and cooled noodles to the large salad bowl. Fold the vegetables and pasta into the cheesy dressing, until well coated.
- Cover the bowl with a lid or plastic wrap, and refrigerate for 30 minutes to an hour, to allow the flavors to enhance. Do not worry if you don't have the time, it is very delicious if consumed right away as well!
Video
Nutrition
Calories: 562kcalCarbohydrates: 55gProtein: 14gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 1058mgPotassium: 319mgFiber: 1gSugar: 5gVitamin A: 1058IUVitamin C: 36mgCalcium: 162mgIron: 2mg
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