Macaroni and Cheese Salad

This big-batch macaroni salad is a fan favourite at potlucks and feasts.

INGREDIENTS

• 1 box (about 400 grams) macaroni noodles preferably whole wheat
• ½ teaspoon onion or garlic powder
• 1 carrot, rinsed then grated
• 1 cucumber, rinsed then grated
• 1 cup ranch dressing, preferably low fat or 1 cup mayonnaise, preferably low fat
• 1 cup shredded cheese or non-dairy cheese shreds
• 1 can (about 350 mL) kidney beans, rinsed well and drained

PREPARATION

1. Cook the macaroni noodles according to package directions.
2. Meanwhile put the rest of the ingredients into a large bowl.
3. When the noodles are cooked, drain and rinse with cool water.
4. Let sit to cool. Once cool to touch, add the noodles to the bowl.
5. Gently stir until all the noodles are coated.
6. Cover and place in the fridge until ready to serve.