Macaroni Cheese Cups Recipe
Ingredients
1/2 7-ounce package uncooked elbow macaroni
8 medium green peppers
2 cups cubed fully-cooked ham
4 ounces sharp process American cheese, diced
1/4 cup diced sweet pickle
2 tablespoons chopped canned pimiento
2 tablespoons finely chopped onion
1/2 cup mayonnaise
2 teaspoons prepared mustard
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.
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