![](https://cdn.statically.io/img/www.allrecipes.com/thmb/KVAcT4kmFZAZIJWyJ5aOQRayGEk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3333241-e7191a112ad24da8b88de7f999665e1d.jpg)
Ingredients
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1 (16 ounce) package elbow macaroni
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2 cups frozen peas
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1 cup mayonnaise
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8 ounces mild Cheddar cheese, cut into small cubes
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3 stalks celery, chopped
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½ white onion, chopped
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salt and ground black pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
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Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.
Cook's Note:
You can use mini pasta shells or farfalle instead of elbow macaroni, if desired.
Nutrition Facts (per serving)
367 | Calories |
22g | Fat |
32g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 367 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 6g | 32% |
Cholesterol 27mg | 9% |
Sodium 273mg | 12% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 2g | 9% |
Total Sugars 3g | |
Protein 11g | 22% |
Vitamin C 5mg | 5% |
Calcium 155mg | 12% |
Iron 2mg | 10% |
Potassium 168mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.