Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But then, I thought, hey, I love mac-and-cheese. I love pasta salad. What I thought could be a crazy idea might well be brilliant. And it was. Traditional pasta salad flavors with a bit of cheddar cheese. I often cube cheddar cheese into my pasta salads, so the idea of using boxed mac and cheese really isn’t that much of a stretch. And it’s sure easier.
You can easily double this recipe for a family get-together. And I honestly wouldn’t be afraid to add a minced jalapeno or two to this macaroni and cheese pasta salad for a little kick. I also like to substitute chipotle powder or smoked paprika for the black pepper for a little smokiness.
If you want to make mac-and-cheese, but not out of the box, try my 20-minute version.
Macaroni and Cheese Pasta Salad
- 2 7.5 ounce boxes Original Kraft Macaroni & Cheese
- 1 cup mayonnaise
- 2 cups diced celery 1 large head
- 1 medium green bell pepper diced
- 1 4 ounce jar diced pimentos, drained
- 4 green onions diced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Bring 3 quarts of water to a boil. Add the pasta from the macaroni and cheese and cook per package instructions. Drain and rinse with cold water.
- In a large bowl combine then cheese packages from the mac and cheese and all of the remaining ingredients.
- Fold in the pasta.
- Cover and refrigerate at least one hour before serving. If the salad gets too thick add a bit more mayonnaise and stir lightly.