Thursday, June 30, 2016

#3904 - Cheddar Macaroni Salad

(by Shirley McNevich)

1 box elbow macaroni
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 cup mayo
3/4 cup Breakstone's sour cream
1 TBSP white sugar
3 TBSP white vinegar
1/4 cup milk
1 1/2 cup shredded cheddar cheese

Cook/drain elbow macaroni in salted water according to box directions but DO NOT RINSE. In a bowl add chopped red bell peppers, chopped green bell peppers, chopped celery, mayo, sour cream, white sugar, white vinegar and milk--mix well. Taste--if too sweet add more white vinegar and stir again. If too sour, add more white sugar and stir again. Once you like the flavor, add the drained macaroni and shredded cheddar cheese--toss to coat. Cover and refrigerate until cold.

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