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    Mac Salad

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8 (full 1/2 cup)

    List of Ingredients

    • 1/4 cup fat-free milk
    • 3/4 cup (4 ounces) Velveeta Light Processed Cheese
    • 2 cups cooked elbow macaroni, rinsed and drained
    • 3/4 cup Kraft fat-free mayonnaise
    • 1/4 cup sweet pickle relish
    • 2 hard-boiled eggs, chopped
    • 1/4 cup Hormel Bacon Bits
    • 1 cup chopped fresh tomato


    1. In a large skillet, combine milk and Velveeta cheese. Add macaroni. Mix well to combine. Cook over medium-low heat until cheese melts, stirring often. Remove from heat. Place skillet on a wire rack and let set for 15 minutes. In a large bowl, combine mayonnaise and pickle relish. Add partially cooled macaroni mixture. Mix well to combine. Gently stir in eggs, bacon bits, and tomato. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

    Final Comments

    HINT: Usually 1 1/2 cups uncooked macaroni cooks to about 2 cups.

    Each serving equals:
    HE: 3/4 Protein, 1/2 Bread, 1/4 Vegetable, 1/4 Slider, 18 Optional Calories
    166 Calories, 6gm Fat, 10gm Protein, 18gm Carbohydrate,
    389mg Sodium, 143mg Calcium, 1gm Fiber
    DIABETIC: 1 Protein, 1 Starch

    "Healthy Exchanges Food Newsletter July 2003, pg. 11."




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