"Mac and Cheese" Picnic Pasta
Source of Recipe
From "The Outdoor Table" by April McKinney
"This recipe is what I like to call comfort food, outdoor style. It's best eaten the day it's prepared, but once everyone gets a taste of it, I don't think that will be much of a problem."
List of Ingredients
• 2 cups elbow macaroni
• 1 Tbsp cider vinegar
• 1 tsp Dijon mustard
• 1 cup mayonnaise
• ½ cup sliced green onions
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 cup shredded Cheddar cheese
• ¾ cup chopped red bell pepper
Cook the macaroni according to package directions, and then drain, but do not rinse. Place the pasta in a large bowl, and stir in the vinegar. Let the pasta cool for 10 to 15 minutes.
In a small bowl whisk together the mustard, mayonnaise, green onions, paprika, salt, and pepper. Pour the dressing over the cooled pasta, and stir until the macaroni is coated with the dressing.
Stir in the cheese and red peppers until thoroughly combined. Refrigerate the dish until you are ready to serve.