Market Mac & Cheese Recipe
Egg Salad, red onion, arugula and Edamame
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Egg Salad
Vegetables
Toppings
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Preparing the Egg Salad
- 2
Hard Boil the Eggs
Place the large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes. Drain and cool under cold running water, then peel and chop the eggs.
- 3
Make the Egg Salad
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, black pepper, and paprika. Mix well until smooth and creamy.
Assembling the Dish
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked macaroni, egg salad, red onion, arugula, and edamame. Gently toss to mix all ingredients evenly.
- 5
Add Cheese
Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the mixture and fold gently to combine.
Serving
- 6
Serve
Transfer the Market Mac & Cheese to a serving dish and enjoy warm or chilled. Optional: garnish with additional arugula or a sprinkle of paprika on top.