Cheddar-Macaroni Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 348. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup elbow or medium shell macaroni
- 3/4 cup cubed cheddar or American cheese (3 ounces)
- 1 stalk celery, sliced
- 1/2 small green pepper, chopped
- 1/2 cup frozen peas, thawed
- 1/3 cup chopped onion
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup dairy sour cream
- 2 tablespoons milk
- 2 tablespoons sweet pickle relish
Instructions
- Cook macaroni according to package directions. Drain macaroni; rinse with cold water. Drain again.
- In a mixing bowl combine macaroni, cheese, celery, green pepper, peas, and onion. Stir gently to combine.
- For dressing, mix mayonnaise or salad dressing, sour cream, milk, pickle relish, and 1/4 teaspoon salt. Toss dressing with macaroni mixture. Cover and chill for 4 to 24 hours. Stir in additional milk, if necessary.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Macaroni salad in bowl 3.jpg" by Bodhi Peace; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Macaroni_salad_in_bowl_3.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.