1 (1 lb.) box macaroni pasta (I use Barilla)
1/4 red onion
1/2 red sweet pepper, peeled
1 tsp. (or more) relish (drain relish)
1/4 tsp. white pepper
1 tsp. Morton's lite salt
4 oz. grated sharp cheddar cheese
4 oz. grated mild cheddar cheese
4 or 5 heaping tbsp. real mayonnaise (I use Hellman's)

Bring water and salt to a boil and add Elbow Macaroni. Cook according to the package directions. "Do not overcook". Drain the macaroni in a colander. Do not rinse. Because the ingredients will not embrace the pasta. Refrigerate the macaroni immediately.

While the pasta is cooling. Peel the red sweet pepper with a paring knife. Remove outer layer skin, it's tough. Cut the red onion and red pepper the same size. Once washed/dried, put them in the food processor or chopper on very low until they unite.

Tip: Do not over-process to avoid watery vegetables, for the salad can become watery. Vegetables have a lot of water. I suggest putting the vegetables on a paper towel to absorb any water. The vegetables should have shape, yet very small.

Use block cheese and grate 1/2 extra sharp cheddar and 1/2 mild cheddar. About 1/4 of the block of cheeses or less (use your judgement).

Note: This recipe I have made for years strictly judging. So the amounts are approximate. Use less to enable the opportunity to add more.

Once the macaroni has cooled "be sure it's cold", then mix all ingredients in a large bowl, so that the cheese won't melt. Be sure the macaroni is cold!

You can also adjust cheeses, relish, onions, mayonnaise to your liking. Cool in the refrigerator to very cold, minimum 4 hours before serving.

Enjoy!

Submitted by: Sheila "B"