16 oz. rotelle macaroni
1/2 c. milk
2 tsp. instant beef bouillon granules
2 tbsp. hot water
1 1/2 c. Kraft mayonnaise
1/2 c. dairy sour cream
1 1/2 tsp. salt
Several dashes pepper to taste
3 tomatoes
2 sm. bell peppers
3/4 c. red onion
1/3 c. sweet pickles

Vegetables finely chopped.

Cook macaroni in boiling salted water until tender. Drain macaroni and toss with milk; cover and chill. Dissolve bouillon in hot water. Stir together mayonnaise, sour cream, dissolved bouillon, salt and pepper. Stir in macaroni along with 2 teaspoons dried dillweed. Fold tomatoes, onion, peppers, pickle and 1 cup shredded cheese into macaroni. Garnish with extra pepper, parsley, etc. Turn into serving bowl and cover and chill. Serves 16.