Title: Macaroni-Cheese Salad
Categories: Italian3
Yield: 6 servings

1 1/2 c Uncooked elbow or spiral
Macaroni; (about 6 ounces)
1 pk Frozen green; (10 ounces)
Peas
2 c Shredded cheddar cheese
; (4 ounces)
3/4 c Mayonnaise or salad dressing
8 Green onions; (with tops),
-sliced,
; (about 1/2 cup)
1/3 c Sweet pickle relish
1 Stalk celery; sliced
; (about 1/2 cup)
1/2 Head iceberg lettuce; torn
-into
Bite-size pieces; (about 3
-cups)
6 sl Bacon; crisply cooked and
Crumbled

Cook macaroni as directed on package. Rinse in cold water and drain. Rinse
frozen peas with cold water to separate; drain. Mix macaroni, peas and
remaining ingredients except lettuce and bacon. Cover and refrigerate about
4 hours or until chilled. Just before serving, mix macaroni mixture,
lettuce and bacon.

Per serving: 219 Calories (kcal); 16g Total Fat; (63% calories from fat);
12g Protein; 8g Carbohydrate; 45mg Cholesterol; 458mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates

Recipe by: Betty Crocker's Cookbook

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