By: Nancy Davis
3 c. shell macaroni
2 c. cheddar cheese, cubed
1 c. celery, chopped
½ c. green pepper, chopped
¼ c. onion, chopped
1 c. sour cream
1 c. mayonnaise
¼ c. milk
½ c. pickle relish
4 t. vinegar
1½ t. mustard
¾ t. salt
Directions:
In a large kettle cook the macaroni until it’s tender, then drain it. Cool it to room temperature. Toss in the cheese, celery, green peppers and onions. In a separate bowl combine the sour cream, mayonnaise and milk, then stir in the relish, vinegar, mustard and salt. Toss it in with the macaroni mixture. Cover and chill it for several hours.
Servings:
Makes 12
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