Pasta

Macaroni Salad

Ingredients:
1 lb elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided (skim or 1% is just too thin)
2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper
Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and
return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.
Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp
pepper.
Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine,
then season to taste with salt & pepper. Chill for at least one hour before serving.


Bacon Cheeseburger Pasta


Ingredients:

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10¾ ounces) condensed tomato soup
1 cup (4 ounces) shredded cheddar cheese


Directions:

1. Cook pasta according to package directions.

2. While pasta is cooking; cook beef over medium heat in a large skillet until no longer pink. Drain and set aside.

3. In the same skillet, cook bacon until crisp. Using a slotted spoon, remove to paper towels.

4. Drain bacon drippings from skillet. Drain pasta, add to skillet.

5. Stir in the soup, beef and bacon; heat through.

6. Sprinkle with cheese, cover and cook until the cheese is melted. Makes 4 servings.