Creamy Cheddar and Dill Macaroni Salad
Try this Creamy Cheddar and Dill Macaroni Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 1/4 tsp. black pepper
- 1 tbsp. yellow mustard
- 1 lb. elbow macaroni (large or small noodles)
- 1 c. light mayonnaise*
- 1/3 .half & half (low-fat fat free or regular)
- 2 tbsp. dill pickle juice
- 3 tbsp. sweet pickle relish
- 1 tsp. (i do a heaping one) fresh dill minced
- 1 1/2 c. cubed medium cheddar cheese
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 4.5 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.62136 g
- Serving Size 1 1 -8 serving (80g)
- Sodium 96.985 mg
- Sugar 0 g
- Trans Fat 0.12186 g
- Calories 40 calories
Bring a large pot full of water set over high heat to a boil. Cook macaroni according to the package's instructions, drain and rinse with cold water. Toss the noodles with a tablespoon of olive oil.While the pasta is cooking, in a large mixing bowl whisk together the mayo, half & half, mustard, pickle juice, relish, dill, salt and pepper. Pour the cold pasta (that has been tossed in the olive oil) into the bowl and add the cubed cheese. Stir with a spatula to combine. The mixture may be a bit runny, but as it chills it will soak up the moisture. Cover and place in the refrigerator for at least 1 hour.
