Summer Macaroni Salad with Renard's Cheese Curds

This summer’s heat wave is the perfect opportunity to travel up to the Door County peninsula, where Lake Michigan’s cooling lake effect keeps the temperature (slightly) more neutral while the sun keeps shining.

Summer in Door County is all about sunshine, cool lake breezes, and gathering with family and friends over delicious, simple food. This summery macaroni salad brings those laidback vibes and good memories to your table, featuring fresh, squeaky cheese curds from Renard’s Cheese for the perfect Wisconsin touch. Paired best with picnics by the shore, backyard barbecues, or a lazy afternoon in the sun, this cheesy macaroni salad is about to become your new favorite summer go-to. Enjoy a taste of Door County summer with every bite!

Ingredients

□ 2 cups uncooked elbow macaroni

□ 1 package of Renard’s Cheese Yellow Cheese Curds (16oz), coarsely chopped

□ 4 fully cooked bratwurst links, halved lengthwise and sliced

□ 1 cup diced sweet pickles

□ 1 cup diced red onion

Dressing

□ 1 cup mayonnaise

□ 2 tablespoons Dijon mustard

□ 1 tablespoon sweet pickle juice

□ 2 teaspoons sugar

□ 1 teaspoon hot pepper sauce

□ Salt and pepper to taste

□ Chopped fresh chives (optional)

Preparation Instructions

1. Cook macaroni according to package directions; drain and rinse in cold water

2. Combine the cooked macaroni, cheese curds, bratwursts, pickles, and red onion in a large bowl

Dressing Instructions

1. Whisk the dressing ingredients in a bowl. Season with salt and pepper to taste.

2. Pour dressing over macaroni mixture; gently toss to coat.

3. Cover and refrigerate for at least 1 hour or until serving

4. Garnish with chives if desired