TRIAL RECIPE
For 12 servings:
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Bacon | 1/2 lb. | - |
| Elbow macaroni | 1 lb. | - |
| KRAFT MAYO Real Mayonnaise | - | 2 cups |
| HEINZ Apple Cider Vinegar | - | 1/4 cup |
| CHEEZ WHIZ Pasteurized Process Cheese Sauce | - | 1 cup |
| HEINZ Campside BBQ Sauce | - | 1 cup |
| Celery, diced | - | 1 cup |
| Green pepper, diced | - | 1 cup |
| KRAFT CHEDASHARP Pasteurized Process American Cheese Shred | - | 1 cup |
| Salt | - | 1/4 tsp. |
| Black pepper | - | 1/4 tsp. |
COOK bacon until crisp and then crumble or chop.
COOK the macaroni in boiling water for 10 minutes or until just al dente while the bacon cooks. Drain and cool.
COMBINE the KRAFT Mayonnaise, HEINZ Apple Cider Vinegar, CHEEZ WHIZ Cheese Sauce and HEINZ Campside BBQ Sauce in a large mixing bowl and blend together.
ADD all the ingredients to the dressing and mixing to evenly coat.
Nutrition Information Per Serving (): 480 Calories, 43g Total Fat, 8g Saturated Fat, 30mg Cholesterol, 680mg Sodium, 15g Total Carbohydrate, 1g Dietary Fiber, 3g Total Sugars, 7g Protein, 2%DV Vitamin D, 4%DV Calcium, 4%DV Iron, 4%DV Potassium
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