1 (8 oz.) pkg. elbow macaroni
1/2 c. diced celery
1/2 c. green pepper
1 sm. onion, diced
1/4 c. stuffed green olives, diced
1 (6 oz.) pkg. cubed Cheddar cheese
1/2 c. mayonnaise
1/4 c. milk
Few dashes Tabasco sauce
1/4 tsp. dry mustard
Paprika

Cook macaroni as label directs; drain. Cool. In large bowl, toss together macaroni, celery, green pepper, onion, olives and cheese. In measuring cup, combine mayonnaise, milk, Tabasco sauce and dry mustard. Pour over macaroni mix; toss well. Refrigerate covered. At serving time, sprinkle salad with paprika.

For Variation: Any leftover meat may be cubed and added - ham, beef, pork or chicken, also a few cooked peas or green beans. These certainly add color.