Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Macaroni Salad Made Over




Source of Recipe


Kraft






List of Ingredients



• 1-3/4 cups (8 oz.) multi-grain macaroni, uncooked
  
• 3 cups small broccoli florets
  
• 1 red pepper, chopped
  
• 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
  
• 1/4 cup BREAKSTONE’S Reduced Fat Sour Cream
  
• 2 Tbsp. GREY POUPON Dijon Mustard
  
• 2 hard-cooked eggs, chopped
  






Instructions



1. COOK macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
   
2. MIX mayo, sour cream and mustard in large bowl. Stir in macaroni mixture and eggs.
   
3. REFRIGERATE 2 hours or until chilled.
   
   






Final Comments


Makes: 16 servings, 1/2 cup each

Special Extra: Sprinkle with paprika or smoked paprika before refrigerating.