from the kitchen of Chef Chris
25 servings
| Amount | Unit | Ingredients |
| 3 | lbs | Elbow pasta |
| 3 | stalks | Celery |
| 1 | C | Shredded carrots |
| 2 | C | Mayo (or until creamy) |
| 4 | oz | Sour cream (or until creamy) |
| 3 | oz | Dill weed |
| 1 | Tbsp | Onion powder |
| 1 | Tbsp | Garlic powder |
| Salt and pepper to taste |
- Cook macaroni for about 6 minutes or until just over al dente; after cooked, shock in ice water to stop the cooking process. Once elbows are 40 degrees, mix all ingredients together and taste.
 | Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” |