Mel’s Macaroni Salad

Yields8 Servings

Nutrition Tidbit from Audrey: There may
seem to be a lot of sauce in this macaroni
salad, if it is going to be sitting for a while the
pasta will absorb the salad, if served right
away you may want to use less. The added
Sour Cream helps to keep the salad from
feeling/tasting heavy.

Yields8 Servings
Total Time30 mins
Ingredients
 1 lb cooked and cooled Macaroni
 1 ½ cups shredded Cheddar Cheese
 1 green pepper, diced
 1 red pepper, diced
 1 small red onion, diced
 1 cucumber, diced
 1 tomato, diced
 1 cup shredded carrot
 Danbury Country Store Sea or Kosher Salt
 Danbury Country Store Fine Ground Black Peppe
 1 tbsp Danbury Country Store Dill Weed
 1 cup Mayonnaise
 1 cup Ranch Dressing
 ½ cup Sour Cream
Preparation
1

Make sure your macaroni is cooked before you begin the recipe. May be made the night before to save you time the day of assembly

2

Dice all vegetables

3

Add vegetables, salt, pepper and Dill to a large bowl.

4

Add Macaroni, Cheese, Mayonnaise, Ranch Dressing and Sour Cream. Mix well

5

Cover and refrigerate until ready to
serve.

 

Ingredients

Ingredients
 1 lb cooked and cooled Macaroni
 1 ½ cups shredded Cheddar Cheese
 1 green pepper, diced
 1 red pepper, diced
 1 small red onion, diced
 1 cucumber, diced
 1 tomato, diced
 1 cup shredded carrot
 Danbury Country Store Sea or Kosher Salt
 Danbury Country Store Fine Ground Black Peppe
 1 tbsp Danbury Country Store Dill Weed
 1 cup Mayonnaise
 1 cup Ranch Dressing
 ½ cup Sour Cream

Directions

Preparation
1

Make sure your macaroni is cooked before you begin the recipe. May be made the night before to save you time the day of assembly

2

Dice all vegetables

3

Add vegetables, salt, pepper and Dill to a large bowl.

4

Add Macaroni, Cheese, Mayonnaise, Ranch Dressing and Sour Cream. Mix well

5

Cover and refrigerate until ready to
serve.

Notes

Mel’s Macaroni Salad
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