Macaroni Cheese Mold Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 1/3 cups hot cooked enriched elbow macaroni | ||
| 4 ounces sharp Cheddar cheese, coarsely grated, divided | ||
| 1/4 cup plain unflavored yogurt | ||
| 1 tablespoon plus 1 teaspoon reduced-calorie mayonnaise | ||
| 1 teaspoon Dijon-style mustard | ||
| Celery | 1/4 Cup (16 tbs), diced | |
| Pimiento | 2 Tablespoon, diced | |
| Green bell pepper | 2 Tablespoon, diced | |
| Green bell pepper | 4 To taste | |
| Pimiento | 3 | |
Directions
In bowl combine elbow macaroni with 1/2 of the cheese; toss until cheese is melted.
In a small bowl combine remaining cheese with yogurt, mayonnaise, and mustard; add to macaroni mixture and stir to combine.
Add celery, diced pimiento, and diced green pepper.
Toss well; cool.
Line a 6 1/4 x 3 1/2 x 2-inch loaf pan with foil.
Pack cooled mixture firmly into pan.
Cover with foil and weight with 2 small cans (e.g., tomato paste).
Refrigerate overnight.
Remove weight and foil.
With sharp knife loosen loaf around edges and unmold onto serving plate.
Garnish top with vegetable strips, alternating pepper and pimiento.
In a small bowl combine remaining cheese with yogurt, mayonnaise, and mustard; add to macaroni mixture and stir to combine.
Add celery, diced pimiento, and diced green pepper.
Toss well; cool.
Line a 6 1/4 x 3 1/2 x 2-inch loaf pan with foil.
Pack cooled mixture firmly into pan.
Cover with foil and weight with 2 small cans (e.g., tomato paste).
Refrigerate overnight.
Remove weight and foil.
With sharp knife loosen loaf around edges and unmold onto serving plate.
Garnish top with vegetable strips, alternating pepper and pimiento.
Chef
