1 small bunch Broccoli
1 8-oz pkg Elbow macaroni
2 Tbls Olive or vegetable oil
2 tsp Salt (divided)
¾ c Mayonnaise
1/3 c Milk
1 tsp Dried dill weed
2 Tbls Cider vinegar
1-1/2 tsp Sugar
¼ tsp Pepper
½# Jarlsberg or Swiss Cheese, cut into ½” chunks
Cut broccoli bunch crosswise 3”from top of flowerets. Cut flowerets with stems into 3” by ½” pieces, dice remaining stems.
In 6-qt saucepan over high heat, in 3 qts boiling water, heat broccoli flowerets to boiling, cook 3-5 minutes, until tender crisp. With slotted spoon, remove flowerets to colander to drain. Do not discard cooking water.
Add macaroni to broccoli cooking water. Heat to boiling. Cook macaroni until almost tender. Add diced broccoli, cook 2 minutes or until macaroni and broccoli are tender. Drain.
In bowl, toss flowerets, olive oil, and ½ tsp salt.
In large bowl, with spoon, mix mayonnaise, milk, dill, vinegar, sugar, pepper, and 1-1/2 tsp salt until smooth. Add macaroni mixture and cheese; toss gently.
Coat with dressing. Garnish with flowerets. Refrigerate.
Makes 8 servings, about 415 calories per serving.