I love macaroni salad. I don’t have a recipe for it, though, because it’s so evil health-wise that I don’t even want to know how to make it.
But this holiday weekend has me hung up on it.
For a “picnic” at work today, I made macaroni and cheese for a story about Internet recipes that will run June 10. That was awesome, but it didn’t satisfy my craving for creamy, tangy elbows with little crunchy bites of veggies.
After perusing recipes, it’s easy for me to see why the nutritional values on this stuff are so eye-popping. The dish is just mayo. And pasta. And mayo. And seasonings. And mayo.
I’m going to try easing up a bit on the mayo, maybe using half as much and reduced fat at that. This recipe for Macaroni Salad With A Kick looks like it has enough going on — jalapeno, white pepper — to go easy on the evil white stuff.
The way I plan to make it, 1/2 cup reduced-fat mayo, leaves us with
273 calories
7.7 grams fat
7 milligrams cholesterol
523 milligrams sodium
45 grams carbohydrate
2.2 grams fiber
7.4 grams protein
I just wish I knew the serving size. All the recipe says is serves 6. 6 what, I won’t know until I make it.