3 c. med. shell macaroni
2 c. cubed Cheddar cheese
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
1/2 c. sweet pickle relish
1 1/2 tsp. prepared mustard
4 tsp. vinegar
3/4 tsp. salt
1 c. sour cream
1 c. mayonnaise
1/4 c. milk

In a large kettle, cook macaroni in a large amount of salted boiling water until tender. Drain. Cool to room temperature. Toss with cheese, celery, green pepper and onion.

Combine sour cream, mayonnaise and milk. Stir in relish, vinegar, mustard and salt. Toss with macaroni mixture; salad will appear quite moist; Cover, chill several hours. Serve in lettuce-lined bowl. Garnish with green pepper rings, if desired. Serves 12.