| 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"
<layla696@ix.netcom.com> on Feb 26, 1998
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