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Cheese and Macaroni Salad

Servings: 4


1 cup mayonnaise
1/4 cup milk
2 cups cooked elbow macaroni
2 cups (8 ounces) cubed Wisconsin cheddar cheese
2 large tomatoes, diced
2 cups diced celery
1 small onion, chopped
1/2 green bell pepper, diced
1 teaspoon salt
1/4 teaspoon garlic salt

Cooking Directions:

Blend mayonnaise with milk. Combine remaining ingredients; mix thoroughly with dressing. Chill until ready to serve. Great for a summer outing.

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