Mac and Cheese Salad

  • Yield: 4 servings


2cups cooked elbow macaroni pasta
1/2cup shredded cheese such as cheddar, jack or any combination
1tablespoon low-fat mayonnaise
1teaspoon yellow Dijon-style mustard
1 rib celery, sliced
1 carrot, peeled and grated
1/4cup frozen green peas
Salt and freshly ground pepper, to taste


  1. Combine all ingredients well in a large nonreactive mixing bowl.

Note: Make it a day before so flavors can “get friendly” with one another.


Nutritional Info *per serving

  • Calories 181
  • Fat 6g
  • Cholesterol 15mg
  • Sodium 184mg
  • Carbohydrate 25g
  • Fiber 2g
  • Protein 8g