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1 cup mayonnaise1/4 cup milk2 cups cooked elbow macaroni2 cups (8 ounces) cubed Wisconsin cheddar cheese2 large tomatoes, diced2 cups diced celery1 small onion, chopped1/2 green bell pepper, diced1 teaspoon salt1/4 teaspoon garlic salt
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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