1 cup elbow macaroni
¾ cup cubed cheddar or American cheese
½ cup thinly sliced celery and/or carrots
½ cup frozen peas
½ cup mayonnaise or salad dressing
2 tablespoons milk
¼ teaspoon salt
Dash ground pepper
2 hard-boiled eggs, coarsely chopped
- Cook pasta according to package directions, Drain. Rinse with cold water, Drain again. In large mixing bowl, combine cooked pasta, cheese, celery/carrots, and peas.
- For dressing, in small bowl, stir together mayonnaise/salad dressing, milk, salt, and pepper.
- Pour dressing over pasta mixture. Add chopped eggs. Toss lightly to coat. Cover and chill for 4 – 24 hours. If necessary before serving, stir in addition milk to moisten. Makes 6 side-dish servings.