Cheddar and Macaroni Salad
This macaroni salad with cheese, peas, and bell pepper has a creamy dressing. Best served after a long chill in the fridge for a comforting make-ahead pasta salad or side dish for summer. 
macaroni
1
cup
cubed Cheddar cheese
¾
cup
celery, chopped
1
stalk
green bell pepper, chopped
1
frozen green peas, thawed
½
cup
chopped onion
⅓
cup
mayonnaise
¼
cup
sour cream
¼
cup
milk
2
tablespoons
sweet pickle relish
1 ½
tablespoons
 Cook pasta in boiling salted water until done, 7 to 10 minutes. Drain, then rinse macaroni under cold water and drain again.
  Combine pasta with cheese, celery, bell pepper, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl. Chill in the refrigerator for at least 24 hours before serving.
