| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Elbow macaroni; (2 lb) |
| 3 | c | Small broccoli florets; (6 cups) |
| 1/2 | c | Ham; (2 cups) cut in 1 1/2-inch-long strips |
| 3/4 | c | Sharp Cheddar cheese; (3 cups) shredded |
| 1/4 | c | Reduced-calorie mayonnaise; (1 cup) |
| 1 | tb | Red-wine vinegar; (1/4 cup) |
| 2 | ts | Grainy Dijon mustard; (3 Tbsp) |
| 1/4 | ts | Salt; (3/4 tsp) |
| 1/4 | ts | Ground pepper; (3/4 tsp) |
INSTRUCTIONS
DRESSING 1. Cook macaroni according to package directions (see Planning Tips for 20, below). Add broccoli to pot 2 to 3 minutes before pasta is done. Drain in colander. Cool briefly under running cold water. Drain well. 2. Mix macaroni, broccoli, ham and cheese in a large serving bowl. Whisk dressing ingredients in a small bowl. Add to macaroni mixture. Toss to mix and coat. Planning Tips: Up to 2 days ahead: Cook macaroni (but not broccoli). Toss with a little oil to prevent sticking. Refrigerate. Make dressing. Refrigerate. * Up to 1 day ahead: Boil broccoli 2 minutes. Refrigerate. Prepare the ham and cheese. Refrigerate airtight. Shortcuts: Shred cheese in food processor. For 4 (20) servings. Prep: 15 (35) min Cook: 20 (35) min Cost per Serving: 85 cents (58 cents) Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 26, 1998
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