Prep: 20 mins | Cook: 15 mins | Additional: 50 mins | Total: 1 hr 25 mins | Servings: 6 | Yield: 6 servings
This may be the best recipe for macaroni and cheese salad I have tasted! I never thought that cider vinegar would taste perfectly well in this dish. To my surprise, it made the salad extra special. It has a unique taste that you would want to taste every bite that you take. Don’t sleep on the cherry tomatoes! They give a very nice flavor to the salad. If you like, try this to the tomatoes, slightly toast the tomatoes. It would taste incredible! Also, be very generous with the cheese. More cheese means more flavor! Just do it and thank me later! You all have an amazing day and I hope you all love this recipe. Take care!
1 ½ cups macaroni
2 tablespoons cider vinegar
1 cup shredded Cheddar cheese
½ cup chopped green bell pepper
¼ cup chopped celery
3 tablespoons thinly sliced green onion
8 eaches cherry tomatoes
1 cup mayonnaise
salt and pepper to taste
¼ teaspoon Beau Monde ™ seasoning
Step 1: Place a large pot in the stove and turn the heat to high.
Step 2: Pour in the water right away an add salt. Bring to a boil.
Step 3: Add in the pasta in the boiling water and cook until al dente’.
Step 4: Drain and rinse with cold water.
Step 5: In a large mixing bowl, add in the pasta and pour in the vinegar.
Step 6: Stir until the pasta is completely covered with the vinegar. Let is sit for 15 to 20 minutes to incorporate all the flavors.
Step 7: Add in the cheese, green onions, tomatoes, mayonnaise, peppers, and seasonings. Toss until well combined.
Step 8: Place inside the fridge for at least 1 hour to chill.
Step 9: Serve and enjoy!
Per Serving: 446.6 calories; protein 8.8g 18% DV; carbohydrates 23g 7% DV; fat 35.9g 55% DV; cholesterol 33.7mg 11% DV; sodium 354.2mg 14% DV.
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