Ingredients Jump to Instructions ↓

  1. 2 c elbow macaroni (1 c uncooked) 2 ea eggs (hard boiled and chopped) 1/4 c celery (chopped) 1 c frozen petite peas (thawed) 1/4 c onion (chopped) 1/4 c green bell peppper (chopped) 2 1/2 T sugar 1/2 t salt 1 t pepper 1 1/2 t pimento cheese spread (jalapeno added) 1/8 t honey mustard 3/4 c miracle whip 1 c velveeta (cut into cubes)

Instructions Jump to Ingredients ↑

  1. In a medium saucepan cook the macaroni for 15 minutes or until desired consistency; drain and rinse with cold water. In a medium-size bowl, combine macaroni, peas, onions, bell pepper, celery and cheese cubes. In a seperate bowl, combine Miracle Whip, pimento spread, sugar, salt and pepper. Blend into the macaroni mixture. Cover and chill 1 hour before serving.


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