Summer is here and that means barbecues and macaroni salad. Here’s a fun, fresh and new way to serve one of your favorite dishes: mac and cheese salad in a lettuce cup!
I’ve been indulging a little too much lately and have been eating a ton of salads over the past couple of days. And with our abundance of lettuce from our garden, we’ve been chopping lettuce up for tacos and throwing everything into a lettuce cup! In my mind, a lettuce cup (or wrap) is a great way to reduce the carb intake and eat a little lighter.
These babies combine two things I love: lettuce cups and mac and cheese salad. Every summer I make this recipe and will vary the ingredients depending on what I have in my refrigerator. . but it all starts with and revolves around my cheese. I’ve got to have my fresh 
Mac and Cheese Salad Lettuce Cups + A Huge Giveaway!!
Ingredients
- 1/2 pound elbow pasta dry
- 1/4 cup fresh parsley finely chopped
- 1 cup tomatoes diced
- 1/2 cup celery diced
- 1/2 red onion diced
- 1 cucumber diced
- 1 cup green olives chopped
- 2 cups 8 ounces Wisconsin fresh mozzarella cheese, cubed
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Salt and black pepper to taste
- 2 heads lettuce such as Boston Bibb or romaine, washed and separated
Instructions
- For instructions, visit All Things Mac and Cheese for the complete recipe
Click here for 
And there’s a 
Disclosure: This is a sponsored post in partnership with the Wisconsin Milk Marketing Board and All Things Mac and Cheese. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love.
