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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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