Servings: 8-10
Ingredients:
1 pound (4 cups) elbow pasta
1 cup (4 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 cup (4 ounces) Wisconsin Gouda Cheese, shredded
1 cup mayonnaise
½ cup sour cream
½ teaspoon Worcestershire sauce
¼ teaspoon hot sauce
¾ cup chopped pimentos
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon sugar
Salt and pepper to taste
¼ cup green onions, chopped
Pimento Cheese Macaroni Salad
Directions:
Cook pasta to al dente, according to package directions. Rinse with cold water, set aside.
In large bowl, combine Cheddar, Gouda, mayonnaise, sour cream, Worcestershire, hot sauce, pimentos, smoked 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.