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Macaroni Cheese Mold

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  Cooked enriched elbow macaroni 1 1⁄3 Cup (21.33 tbs) (Use Hot)
  Sharp cheddar cheese 4 Ounce, coarsely grated, divided
  Plain unflavored yogurt 1⁄4 Cup (4 tbs)
  Reduced calorie mayonnaise 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Dijon style mustard 1 Teaspoon
  Diced celery 1⁄4 Cup (4 tbs)
  Diced pimiento 2 Tablespoon
  Diced green bell pepper 2 Tablespoon
  Green bell pepper strips 4
  Pimiento strips 3

In bowl combine elbow macaroni with 1/2 of the cheese; toss until cheese is melted.
In a small bowl combine remaining cheese with yogurt, mayonnaise, and mustard; add to macaroni mixture and stir to combine.
Add celery, diced pimiento, and diced green pepper.
Toss well; cool.
Line a 6 1/4 x 3 1/2 x 2-inch loaf pan with foil.
Pack cooled mixture firmly into pan.
Cover with foil and weight with 2 small cans (e.g., tomato paste).
Refrigerate overnight.
Remove weight and foil.
With sharp knife loosen loaf around edges and unmold onto serving plate.
Garnish top with vegetable strips, alternating pepper and pimiento.

Recipe Summary

Difficulty Level: 
Garnish, Cheese

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 962 Calories from Fat 356

% Daily Value*

Total Fat 45 g69.5%

Saturated Fat 22.4 g111.8%

Trans Fat 0 g

Cholesterol 132.5 mg44.2%

Sodium 1117.7 mg46.6%

Total Carbohydrates 95 g31.5%

Dietary Fiber 14.1 g56.4%

Sugars 20.1 g

Protein 47 g93.5%

Vitamin A 161.2% Vitamin C 778%

Calcium 93.2% Iron 26.3%

*Based on a 2000 Calorie diet

Macaroni Cheese Mold Recipe