Macaroni Cheese Cups Recipe
Ingredients
| 1/2 7-ounce package uncooked elbow macaroni | ||
| Green peppers | 8 Medium | |
| Cooked ham | 2 Cup (16 tbs) | |
| 4 ounces sharp process American cheese, diced | ||
| 1/4 cup diced sweet pickle | ||
| Pimiento | 2 Tablespoon, chopped | |
| Onion | 2 Tablespoon, finley chopped | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Prepared mustard | 2 Teaspoon | |
Directions
Cook macaroni following package directions; drain and cool.
Cut off pepper tops; remove seeds and membrane.
Cook peppers in boiling salted water 5 minutes; plunge immediately in cold water.
Combine macaroni, ham, cheese, pickle, pimiento, and onion.
Blend together mayonnaise, mustard, and 1/4 teaspoon salt; toss lightly with macaroni mixture.
Season inside of peppers with salt; fill with macaroni mixture.
Chill.
Serve on lettuce-lined plates.
Cut off pepper tops; remove seeds and membrane.
Cook peppers in boiling salted water 5 minutes; plunge immediately in cold water.
Combine macaroni, ham, cheese, pickle, pimiento, and onion.
Blend together mayonnaise, mustard, and 1/4 teaspoon salt; toss lightly with macaroni mixture.
Season inside of peppers with salt; fill with macaroni mixture.
Chill.
Serve on lettuce-lined plates.
Chef
