Friday, November 2, 2012


2 cups uncooked elbow macaroni, cooked according to package directions; drain
1 cup diced cheddar cheese
2 cups chopped celery
1 large tomato, diced
1 small onion, diced
1 small green bell pepper, diced
1 cup mayonnaise
1/2 cup milk
1 tsp salt
1/4 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp pepper

Combine the macaroni with the cheese, celery, tomato, onion, and bell pepper in a large bowl.

In a small bowl whisk together the mayonnaise, milk, salt, garlic powder, dry mustard, and pepper.  Add to the macaroni mixture and toss to coat completely.  Cover and refrigerate until serving time.

Yield: 6 to 8 servings

1 comment:

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