Name: Mel’s Macaroni Salad
Yield: 8
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

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

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

Dice all vegetables

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

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

Cover and refrigerate until ready to
serve.