Macaroni Cheese Mold
|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|
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).
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.