- 1-1/2 cups leftover macaroni and cheese, chilled
- 1/2 cup chopped cucumber
- 1/4 cup sliced radishes
- 1/4 cup mayonnaise
- 2 tablespoons chopped onion
- 1/2 teaspoon ground mustard
- 1/8 teaspoon dill weed
- In a serving bowl, combine all of the ingredients. Serve immediately. Yield: 2-3 servings.
Originally published as Mac 'N' Cheese Salad in Quick Cooking July/August 2004, p52
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Reviewed Jul. 29, 2014
"This is absolutely delicious! All of my coworkers love it"