| 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 | T | Red-wine vinegar, 1/4 cup |
| 2 | t | Grainy Dijon mustard, 3 |
| Tbsp | ||
| 1/4 | t | Salt, 3/4 tsp |
| 1/4 | t | Ground pepper, 3/4 tsp |
INSTRUCTIONS
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" <[email protected]> on Feb 26, 1998
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