- 2 cups prepared macaroni and cheese
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped celery
- 1 tablespoon chopped onion
- 3 tablespoons mayonnaise
- 1/4 teaspoon celery salt
- 1/4 teaspoon celery seed
- In a small bowl, combine the macaroni and cheese, peas, celery and onion. Combine the mayonnaise, celery salt and seed. Add to macaroni mixture; stir to coat. Yield: 2 servings.
Originally published as Macaroni Salad in Reminisce June/July 2011, p70
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Aug. 25, 2014
"I Made this this today hope it comes out good"