I received cheese from Mahón-Menorca Cheese to use in this post, however, all opinions are mine.

I really should make more macaroni and cheese recipes.  We love them so much!  I mean, who doesn’t, right?  There’s pasta, there’s cheese, there’s creamy goodness.  What’s not to love?  Well, my friend loved it so much, she decided to have a macaroni and cheese birthday party.  I kid you not.  She asked those who wanted to attend to cook up some macaroni and cheese.  Of course, I couldn’t resist creating something amazingly delicious for my friend.  Aside from the hubs, she’s one of a handful that I’ve known for over 10 years.  So, I made this beer and brats mac and cheese for her!  If you have leftovers you can make macaroni and cheese bites.

What is Macaroni and Cheese and who invented it?

Yes, I know it seems like a simple and easy question for most of you readers.  But think of those that live outside of the US.  They might not know.  Macaroni and cheese, sometimes called “mac and cheese,” is the ultimate comfort food made with cheese and pasta.  Traditionally, it consists of elbow macaroni pasta combined with a rich cheese sauce.  It’s either baked in the oven or cooked on the stovetop. Its luscious texture and irresistible flavor make it a perennial favorite across generations and cultures.

The origins of macaroni and cheese stretch further back than many might imagine. The earliest written recipes for a similar pasta and cheese recipe appeared in 13th century Italian cookbooks.  These recipes featured sheets of pasta layered with grated cheese and butter.

However, it was Thomas Jefferson, who is widely credited with popularizing macaroni and cheese in America. During his travels to Europe in the late 18th century, Jefferson encountered this creamy pasta recipe.  He loved it so much that he brought back a pasta machine and recipes. He served “macaroni pie” at a state dinner in 1802, and the dish soon became a staple in American cuisine.

Who First Cooked Bratwurst in Beer?

Bratwurst is a German sausage made primarily from pork, veal, or beef.  Cooking bratwurst in beer is a technique with strong ties to the German region of Bavaria.  This region has beer and sausages as a central part of their diet. Braising brats in beer likely emerged in the 19th century.  This is when beer became abundant and using it as a simmering liquid enhanced the flavor of the sausages. German immigrants later brought this tradition to the United States where beer brats became a staple at tailgates, barbecues, and Oktoberfest celebrations.

Our local farmer’s market has a nice sausage vendor there.  They have some really great, fresh, local sausage.  It just so happens that I had some of their bratwurst in the freezer.  I love supporting local businesses.  Of course, it doesn’t hurt that their sausages are SO GOOD!  We’ve had several of their flavors including their breakfast sausage. 

What Cheeses Are Best for Macaroni and Cheese?

The heart of an outstanding mac and cheese lies in the cheese, or cheeses. Choosing the right blend is essential to achieving that perfect balance of creaminess and flavor.  I like to combine sharp flavored cheese with a milder, a creamier cheese.  This two-cheese approach makes for a flavorful and creamy mac and cheese recipe.

I started this beer and brats mac and cheese with an aged, hard Mahón cheese.  Mahón hails from the island of Menorca and is unique with its paprika rubbed rind.  The flavor is tangy and sharp.  It reminds me of a combination of blue cheese with Gruyère or Parmesan. 

But I knew hard cheeses aren’t always the best for macaroni and cheese.  And I also knew that I didn’t want another strong cheese to mask the flavor of the Spanish cheese.  It needed to be a traditional macaroni and cheese cheese but not a cheddar.  No mozzarella or cheddar would work either.  I landed on colby!  Colby is a good cheese that can stand up on its own but also pair well with other cheeses.  Finally, I added some cream cheese to add to the creaminess of this stove top macaroni and cheese.

It’s okay if you don’t have Mahón cheese or can’t find it.  There are plenty of other cheese that would be great with this macaroni and cheese recipe.  The obvious first choice is cheddar.  It’s sharp, tangy, and a classic cheese because it melts well and forms a great base for tons of recipes.  Another great cheese the melts well is Monterey jack.  It has a buttery flavor and makes for a super creamy and rich sauce for macaroni.

Now, for flavor I love Gruyère in mac and cheese.  It has a nutty flavor and smooth texture.  It adds a sophisticated depth to the sauce.  Fontina is mild and melts beautifully.  It also adds a great buttery and nutty flavor to your mac and cheese.  We all love Parmesan, too!  It adds such a great salty and umami flavor to the cheese sauce.  I like to add smoked cheese like gouda or provolone.  They bring a smoky flavor with a creaminess perfect for this recipe.  Finally, you can make a spicy baked mac and cheese with some habanero and pepper jack cheeses.

What beer works best in this beer and brats mac and cheese recipe?

I opted for a craft beer.  Something with great body that would really enhance the rest of the ingredients in this macaroni and cheese.  Thankfully, I had some IPA in the closet.  The flavors in that IPA really bring out the flavors of the cheese and bratwurst.  So, with all my ingredients set I knew this was going to be a killer macaroni and cheese.

Stovetop Versus Baked Macaroni and Cheese: Which is Best?

I’m not one to bake macaroni and cheese.  Almost all our macaroni and cheese dishes growing up were made on the stove top.  I can’t remember a time when Mom or Dad baked one in the oven.  I probably should at some point, but stove top mac and cheese is just my jam.

While some would argue that tuna casserole must baked.  But I would argue that because we also have a two stove top versions, too.  One of them is the hubs’ stove top tuna casserole recipe and other is a one-pot stove top tuna noodle casserole version that’s pretty good.

However, this debate is one that can divide even the closest of friends. While both methods have passionate defenders, each offers its own set of benefits.  I make stovetop macaroni and cheese because it’s quick to prepare and super creamy.  The sauce stays silky, coating every noodle perfectly.  This makes it a favorite for those who prefer a smoother macaroni and cheese dish.  Plus, it doesn’t require heating up the oven.

Now, baking your mac and cheese results in bubbling edges and a golden, crunchy crust.  It’s especially crunchy if you use a topping made with breadcrumbs and cheese. This method is ideal for making baked macaroni and cheese for a crowd or when you want to make the dish ahead of time.  It’s also great when you want a macaroni dish with a bit of texture and visual appeal.

Ingredients for This Macaroni and Cheese Recipe

Pantry ingredients – flour, beer, ground mustard powder, garlic salt, elbow macaroni

Refrigerator ingredients – butter, milk, Mahon cheese, colby cheese, cream cheese, bratwurst

Instructions to Make This Macaroni Recipe

Start with cooking the brats.  There are several ways to cook them.  Just make sure they reach 160 F internal temperature to ensure they’re cooked through.  First, you can cook them in a skillet.  I brown mine on all sides then cover and let them cook on medium-low until cooked through which takes about 10 to 15 minutes. 

You can make one pan oven roasted sausages in the oven at 400 F for about 15 to 20 minutes.  Grilling is an option, too.  Heat the grill to 300 to 350 F and grill them for about 20 minutes.  My recent favorite is to air fry them.  I preheat the air fryer at 375 F for about 5 minutes before placing the brats on the rack.  Then, I cook them for 6 minutes, flip, and cook for another 6 minutes.

First, we start with making a roux for a béchamel.  Melt the butter and whisk in the flour.  Cook until the mixture turns light golden brown then whisk in the beer, milk, mustard powder, and garlic salt. 

Simmer until the mixture begins to thicken then stir in the cream cheese.  Continue to whisk the mixture until the cream cheese melts.  Remove the pot of the heat and stir in the shredded cheeses.  Keep stirring until the cheese melts then stir in the sliced bratwurst.

What does this beer and brats mac and cheese taste like?

The Queso Mahon-Menorca has a rich flavor that truly is enhanced by the IPA or other craft beer you put with it.  The colby and cream cheese make this dish even creamier than you’re expecting.  The sauce coats every piece of macaroni and sausage in there.  The spices in the sauce add depth and richness to this macaroni and cheese.  Mustard powder adds a little bite to the sauce, and garlic salt brings all that flavor to the party, too.

The bratwurst rounds out all the flavors with their spices.  The umami flavor of the sausage makes this the ultimate in comfort food.  It’s like bratwurst topped with beer cheese on top of macaroni.  So much flavor! 

Yield: 8 servings

Beer and Brats Mac and Cheese

Don't settle for plain old mac and cheese tonight! Upgrade your dinner game with this tasty Beer and Brats Mac and Cheese recipe.

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Ingredients

• 3 tablespoons butter
• 6 tablespoons flour
• 1/2 – 1 cup beer (depending on how much beer flavor you like)
• 2 cups milk
• 2 cups shredded Queso Mahon-Menorca Cured – Hard cheese
• 2 cups shredded Colby cheese
• 2 ounces cream cheese
• 2 teaspoons dried mustard
• 1 teaspoon garlic salt
• 4 cups cooked elbow macaroni
• 10 ounces cooked bratwurst kept warm (about 2 links)

Instructions

1. Heat a Dutch oven over medium-high heat. Add the butter and stir until melted.
2. Using a whisk, stir in the flour and cook until lightly browned.
3. Stirring constantly with a whisk, add the beer and milk. Add the dried mustard and garlic salt then cook until slightly thickened.
4. Add the cream cheese and stir until it melts.
5. Remove from heat and stir in the shredded cheeses. Continue stirring until the cheese has melted. 
6. Slice the warm bratwurst and fold into the macaroni and cheese before serving.

Notes

Add a splash of milk to the macaroni and cheese before reheating to keep it creamy.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 615Total Fat 40gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 13gCholesterol 119mgSodium 1585mgCarbohydrates 35gFiber 1gSugar 8gProtein 27g

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouWasa  #CollectiveBias

Do y’all know about Wasa crackers?  Okay, they’re pronounced va-sa and not wa-sa.  But do y’all know about them?  Show of hands?  Okay, I see a few of you, but not many.  Well, let me tell you about these delicious, crispy, thing crackers.

I have been eating these crackers for decades.  I kid you not.  My mother brought Wasa crackers home one day from the grocery.  In an effort to eat better and get more fiber, Mom grabbed this crispy gem of a cracker.

Wasa crackers are packed with whole grains.  Okay, you skeptics, yes they are amazing crackers.  The whole grains and their super crunch are delicious.  You honestly will not know you’re eating a cracker that is better for you.

Not to mention the new Wasa Rosemary & Sea Salt and Sesame & Sea Salt crackers have 9 and 7 grams of whole grains respectively in less than 100 calories.  That’s a flavor packed, amazingly delicious, crunchtastic snack!!  Trust when I say that the Sesame & Sea Salt crackers are my new fave cracker.  They are cracker crack!  Then again, anything with sesame flavor like that is going to be irresistible to me.

While these crackers are delicious on their own, you could easily top them with your favorite cheese, spread, or even fruits and vegetables.  They’re thin, but they will stand up to even the heaviest of toppings, so pile on those veggies!  Spread that hummus!  Enjoy the amazingly delicious crunch and flavor these crackers truly have.

Yes, these Wasa crackers are an amazing snack on their own.  However, when I saw the Rosemary & Sea Salt crackers, I immediately thought they would make the perfect topping for a casserole.  Initially, I was thinking of a baked rosemary and chicken pasta casserole.  Then I thought about a tuna style casserole.  Finally, I landed on this delicious Sun-Dried Tomato Pesto Four Cheese Mac and Cheese with Wasa Rosemary Sea Salt Topping.

And aren’t you glad I did?  I mean, just look at that amazing red color, that creamy pasta, and the crunchy topping from those rosemary Wasa crackers.  You can’t resist this Sun-Dried Tomato Pesto Four Cheese Mac and Cheese.  I KNOW you can’t resist that.  I’m just dying to pick up that one larger cracker piece and have a nibble.  You see it?  There on the right?

You can also see the herbs and spices from the pesto sauce.  It has just a hint of the pesto flavor combined with Parmesan, Asiago, Romano, and sharp white cheddar.  Why the cheddar?  To make everything creamy of course!  It needs to be sharp so I can play with the rest of the cheese I brought to this kicked up comfort food recipe.

Not to worry, my dear readers.  You can purchase these crackers at your local Harris Teeter, like I did.  You can also find them at Kroger, Shop Rite, Fred Meyer, and a several other local grocery stores.  The website has a store locator so you can easily see where to purchase these better for snacking crackers.

There’s the Sesame & Sea Salt crackers I mentioned earlier.  I didn’t do anything but these babies plain from the package.  They are that good!!  The sesame flavor is so good!!  It truly doesn’t need any topping.  But, if you must top it with something, maybe some sweet and spicy shrimp or some Asian flavored chicken.  OR you could make a Bánh mì type topping for your sesame Wasa crackers.

If you need some inspiration, check out their Twitter feed on their page.  Oh, before you head over there, make sure to grab a napkin or a paper towel.  You will definitely be drooling just like I did.  There are so many different ways to enjoy Wasa crackers.

How long have you been eating Wasa crackers?  And #HowDoYouWasa?

Sun-Dried Tomato Pesto Four Cheese Mac and Cheese

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Ingredients

• 8 ounces gemelli pasta, uncooked
• 1 1/2 cups milk
• 4 teaspoons flour
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 2 tablespoons sun-dried tomato pesto
• 3 ounces Parmesan, grated
• 2 ounces each Asiago, Romano, and sharp white cheddar grated
• 6 Wasa Thins Rosemary & Sea Salt, coarsely crushed
• 2 tablespoons butter

Instructions

1. Preheat oven to 375.
2. Cook pasta according to package directions.
3. Combine milk and flour in a saucepan and bring to a boil, stirring occasionally, until thickened. Remove from heat and stir in the salt, pepper, pesto, 2 ounces of Parmesan, and the remaining cheese. Stir until the cheese I melted. Pour over the pasta and stir until combined.
4. Pour the pasta into a casserole dish and bake, covered, at 375 for 40 minutes.
5. Melt the butter in a microwave safe bowl. Stir in the Rosemary & Sea Salt Wasa thins and the remaining Parmesan cheese.
6. Remove the casserole dish from the oven after 40 minutes, top with the Wasa cracker mixture and bake, uncovered, for an additional 15 minutes or until golden brown.

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The hubs and I used to camp.  I really do want to get back to doing that.  I enjoy it.  I enjoyed it so much, I was researching camping – or glamping – recipes to cook while we were out camping.  There’s many hobo packs, or food cooked in foil packets.  Actually, you could totally use the hobo packet to prepare quick and easy meals at home, too.  I just haven’t done that yet.  It’s on my list.

These onion bombs came up several times in my searches.  So, they WERE on my list.  I’m not even sure if that’s what they’re really called, but the name just sort of stuck with me for some reason.  I mean, it just sounds fun to say!  ONION BOMB!

And, I know.  I look like the DA BOMB in my onion goggles.  Seriously, without those things, this dish would not have made it.  I would have had to ask the hubs to deal with the onion part while I made the rest of the dish.  He’s done that; taken over the onion chopping when it’s obv that I can’t see through the onion tears.  One of millions of reasons why I love that man.

So, I invested in some onion goggles.  They’re a bit small for my head, but do work some magic.  They’re not entirely tear-proof, but pretty darn close.  They helped me get through this meal, that’s for sure.  But, I just thought I looked HAWT so I shared the pic in the collage up there.

I may have to turn this meat mix into an out-and-out meatloaf.  Honestly.  It was amazing!!  It had that delicious mushroom Swiss burger flavor I was totally looking for.  And even though it was ground turkey, which for most means dry and icky, this was SO not dry and icky!

See what I mean?  There’s delicious chunks of diced mushroom right there in that picture.  You can also see the glistening, melted Swiss cheese.  You can just tell that these babies are not dry and icky.  So, don’t shy away from the ground turkey, but not just any ground turkey; the LEANEST ground turkey you can find.

And then, there’s the mac n cheese.  This is an explosion of creamy and cheesy in your mouth.  And there’s so few ingredients you’re going to be amazing at how delicious it tastes.  Now, we used the fat-free versions of the cheeses and the cream, but feel free to use what your family normally eats.  And yes, even with the fat-free versions it was still amazing and a flavor bomb in your mouth.

Now, the hubs did say that it wasn’t easy grilling these babies.  Next time, I may skewer then on the two instead of just one skewer.  That might make flipping them easier.  They just kept wanting to spin around as he was trying to flip them.  But, he had patience and did a great job getting gorgeous grilling marks on those babies.

Now, you don’t have to skewer these.  You could easily wrap them in foil and cook then on the grill.  OR you could even cook them in a baking dish in the oven.  Either way, you’re going to want to make these delicious little onion bombs.

What are you favorite hobo packs or glamping food to make?

Onion Bombs and Exploding Mac

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Your family will wonder what kind of chemistry your cooking up for dinner when you serve them Onion Bombs and Exploding Mac n Cheese! No need for a Fire Marshall; the only explosion is in your mouth.

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Ingredients

• 20 ounces extra lean ground turkey
• 1/4 egg substitute
• 1 cup bread crumbs
• 1 cup minced mushrooms
• 3/4 cup shredded fat free Swiss cheese
• 1/2 teaspoon steak seasoning
• 4 large onions
• 8 ounces cooked macaroni
• 1 cup fat free cheddar cheese
• 1 ounces fat free cream cheese
• 1/2 cup fat free half and half

Instructions

1. Combine first six ingredients (ground turkey through steak seasoning) in a medium mixing bowl. Set aside.
2. Slice the top and bottom off of each onion and then slice in half vertically. Carefully peel each onion and then separate each layer making sure to keep the matching halves together.
3. Preheat your grill on high heat.
4. Form the turkey mixture into 16 two inch meatballs. Wrap each meatball with two onion halves. The onion halves should overlap where they meet. Skewer the onion bombs where they halves overlap; securing the meatball in the onion skins.
5. Grill 5 to 7 minutes or each side or until a meat thermometer reaches 165 to 170. Remove from heat serve with the exploding macaroni and cheese.
6. While the onion bombs are grilling, cook the pasta according to package directions omitting the salt and oil. Drain and set aside. In the pan, heat the cream with the cream cheese, stirring with a whisk, until the cream cheese is melted. Return the pasta to the pan and stir in the cheddar cheese. Salt and pepper to taste.

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It’s just been one of those days today.  Ya know the one?  The one where you just can’t seem to do anything right?  Or at least in  YOUR mind you can’t?  Yeah?  Well, that’s was THIS day.  *sigh*

Honestly, if you said to me, “Have a good day, today.”  I would honestly spin it and wonder why today?  Why not tomorrow?  Did I do something wrong to not receive these greetings tomorrow?  Consequently, it’s just one of those days.  I can’t do anything right.  I beat myself up, mentally.  More than anyone else would, I’m sure.  It’s just… one of THOSE days.

*sigh*

I hate these days.

I managed to burn the crap out of my pinkie while making this…it’s just one of THOSE days.  Something about putting the frying pan in the oven that just eludes me and I completely forget the handle gets hot.  I need those silicone sleeves that I can put on the handle right after taking it out of the oven so I don’t forget it’s hot and try to grab the handle.  This is not the first time.  Nor will it probably be the last.

*sigh*

Thankfully, this roasted Buffalo shrimp was FABULOUS!  Seriously.  Even S said it was totally delish and would have face planted in it all had he not had to share with me and my lunch fetish.  *snort*

You have no idea how ecstatic I was that this roasted Buffalo shrimp came together BETTER than I had hoped.  Especially since I heard, “Blue cheese macaroni?” a few times tonight.  Oh ye of little faith.  Heh.  *I* didn’t really have faith in this dish.  No, that’s not something you want to read from a food blogger, but I’m sure I’m not the only one to think it.  As an added bonus, I forgot to bring my notebook home with the recipe I’d written for the sauce.  Yup.  Had to start from scratch on my research and notes.  *sigh*  One of THOSE days.

The sight of this automatically makes me drool, don’t you?  Yes, those are bay leaves.  Certainly, if you haven’t cooked your shrimp with bay leaves, try it.  It’s different, yes, but it’s delicious.  I learned about that at Wegmans once.  We sat at their seafood counter and had shrimp cooked with bay leaves.  FAB-ulous.  Seriously.  Try it!!  I even put some leaves in the water when I boil them, too.  It’s one of those, “What IS that flavor!?” that people won’t quite be able to pinpoint.

The sauce smelled good.  No, I didn’t taste it.  Yes yes, I know.  BAD BAD foodie.  Wing sauce and all that salt just really doesn’t like me.  LOVE the taste of it, but I feel like I’ve eaten a salt lick when I’m finished.  Then the mass hydration has to commence.  Just not pretty.  Which really sucks, cause I LOVE wings.

Anyway.

I DID taste the macaroni and cheese.  I mean who can resist that?  I’m watching the cream heat the cheese and thinking, “That’s just not gonna thicken.  Hmm…”  In goes some goat cheese.  Still just not quite thick enough.  Then out comes the cream cheese.  PERFECT!  S stirred and stirred and then let it sit.  It was just the right amount of creaminess.  Then I tasted it!!  HOLY WOW!  That mac and cheese was exactly….EXACTLY how I had hoped it would taste.  I wanted the tang and the blue cheese flavor with just enough creamy.  That’s exactly what I got.

This was kind of a resurrection meal for me.  I’ve had more fails than successes lately; more non-hoor worthy than hoor worthy.  This one has redeemed me.  It truly is delicious.  S said so.  And he wouldn’t say so just because I made it.  He’s not that way….AT ALL!

So, thanks for sticking with me and all my insecurities lately.  I’ve been kind of quiet on the recipe front from all the failures and even had a, “What the H am I doing?  I suck.  This is a waste of time, effort, food, you name it.  I CAN’T run with the big dogs.  I’m just wasting my time.” moment this week.  However, I’m just gonna keep plugging along and not worry about it.  If S loves it, that’s good enough for me.  He’s the only one that I really need to please.  Oh, and those are roasted carrots in the veggie column.  I was going for the whole, wings, blue cheese sauce and carrot sticks type thing.

Yield: 4 servings

Roasted Buffalo Shrimp with Blue Cheese Macaroni

Cook Time: 20 minutes

Total Time: 20 minutes

I wanted the tang and the blue cheese flavor with just enough creamy. Roasted Buffalo Shrimp with Blue Cheese Macaroni is packed with flavor your family will love! I

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Ingredients

• 1 1/2 pounds extra large shrimp
• 5 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/4 cup butter, melted
• 1/3 cup buffalo wing sauce (Frank's Red Hot)
• 1 tablespoons Worcestershire sauce
• 1 teaspoon celery seed
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1/4 teaspoon liquid smoke
• 8 ounces elbow macaroni
• 1 cup half and half
• 4 ounces blue cheese
• 4 ounces goat cheese
• 2 ounces cream cheese
• 3 whole bay leaves, crushed

Instructions

1. Preheat oven to 425.
2. Combine butter, hot sauce, Worcestershire sauce, celery seed, oregano, paprika, and liquid smoke in a small bowl. Set aside.
3. Heat a large skillet coated with cooking spray over medium-high heat. Add garlic and bay leaves. Saute until garlic begins to turn fragrant and brown. Add shrimp and cook 2 to 3 minutes. Sprinkle with lemon juice and then add the sauce. Toss the shrimp to coat and bake in the oven 7 to 10 minutes or until the shrimp are firm and cooked through.
4. Cook pasta according to pasta directions. Return pan to heat and combine half and half, blue cheese, goat cheese, and cream cheese. Heat until melted. Toss with the macaroni and let set a few minutes until the sauce thickens.
5. Remove shrimp from oven and serve with macaroni.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 710Total Fat 41gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 13gCholesterol 459mgSodium 2782mgCarbohydrates 28gFiber 2gSugar 4gProtein 57g

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Pea and Macaroni Salad

So, this is the recipe I used the ham with.  Yes, I wanted to make this meal worthy so I added ham.

It was dry.  The Greek yogurt is really thick and there wasn’t enough mayo or yogurt for this to be creamy like a pasta salad should be.  So, I added about 1/8 cup of ranch dressing.  It also added flavor to the salad, which it was lacking.

No, Walmart didn’t have fresh peas.  I used petite baby peas that were frozen.  Also, I used the corkscrew macaroni.  I think I’m addicted to them now.

I would make this again and either add more mayo or use regular yogurt instead of the Greek style.  The addition of ham made this really meal worthy and very tasty.  I’d have to cut the recipe in half.  I’m trying this new thing where I only make enough for dinner and one lunch.  That way there’s not TONS of left overs in the fridge come the weekend.

Yield: 12

Pea and Macaroni Salad

This side dish salad is popular at potlucks and picnics. This recipe makes enough for a crowd; take it to the next picnic or potluck.

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Ingredients

• 1 cup fresh pea pods
• 8 ounce dried elbow macaroni
• 1 cup frozen peas, thawed
• ½ cup mayonnaise or salad dressing
• ½ cup dairy sour cream
• ⅓ cup milk
• ¼ cup horseradish mustard
• 2 garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup thinly sliced celery
• 2 tablespoon chopped onion
• Milk (optional)
• Pea pods (optional)

Instructions

1. Remove tips and strings from pea pods. Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minute of cooking. Drain and rinse. Halve pea pods diagonally; set pasta and pea pods aside.
2. In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt, and pepper; set aside.
3. In a large bowl combine cooked macaroni, pea pods, peas, celery, and onion. Pour mayonnaise mixture over macaroni mixture. Stir gently to combine.
4. Cover; chill 4 to 24 hours. Stir mixture before serving. If necessary, add additional milk (1 to 2 tablespoons) to moisten. Top with additional pea pods, if desired. Makes 12 to 16 side-dish servings.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 158Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 12mgSodium 291mgCarbohydrates 12gFiber 2gSugar 3gProtein 4g

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