Pimiento and Cheese Macaroni Salad

4 cups (1 lb) elbow pasta
1 cup (4 oz) Wisconsin Sharp Cheddar, shredded
1 cup (4 oz) Holland Gouda, shredded
1 cup mayonnaise
1/2 cup sour cream
1/2 tsp DLM Worcestershire Sauce
1/4 tsp hot sauce
3/4 cup pimientos, chopped
1 tsp DLM Smokey Paprika
1/4 tsp DLM Cayenne Pepper
1 tsp sugar
Salt and pepper to taste
1/4 cup green onions, chopped

Cook pasta to al dente according to package directions. Rinse with cold water; set aside.

In a large bowl, combine Cheddar, Gouda, mayonnaise, sour cream, Worcestershire sauce, hot sauce, pimientos, paprika, Cayenne, and sugar. Mix well. Add salt and pepper to taste.

Add cooked pasta and mix thoroughly. Refrigerate pasta salad for at least 30 minutes before serving. Garnish with green onions.

Makes 8–10 servings

Per serving: 440 calories; 28g total fat; 8g saturated fat; 40mg cholesterol; 320mg sodium; 37g total carbohydrates; 2g dietary fiber; 12g protein;

Allergy Warning: Contains MilkContains EggsContains Soy

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