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Ingredients
- 1/2 pound elbow macaroni (2 c. uncooked)
- 1 c. diced Cheddar cheese
- 1/2 c. frzn peas, thawed and liquid removed
- 1/2 c. sliced celery
- 2 tbsp. finely minced onion
- 2/3 c. mayonnaise
- 2 tbsp. lowfat milk
- 2 teaspoon seasoned salt
- 1 teaspoon parsley flakes
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 2 teaspoon vinegar
Directions
- Prepare macaroni according to directions on package. Drain. In medium bowl combine macaroni, cheese, peas, celery and onion.
- In small bowl, blend mayonnaise, lowfat milk, seasoned salt, parsley flakes, sugar and pepper. Stir in vinegar. Add in to macaroni mix. Mix well. Cover, refrigeratethoroughly. Stir gently before serving. Preparation time - 25 min. 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 189 | 60% |
| Total Fat 21.46g | 27% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 789mg | 33% |
| Potassium 118mg | 3% |
| Total Carbs 22.85g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.77g | 1% |
| Protein 8.21g | 13% |
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Reviews
May 25, 2012
I have actually been making this recipe for about 12years now. Found the recipe in a advertisement for Ippolito Macaroni...about 6 pages of recipes, of course using they're pasta! My family ask's me to make this for gatherings...same exact recipe....I usually double it ..just too delicious..I've cooked/tasted this recipe!
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