1 (16 oz.) Rotelle or elbow macaroni
1 1/2 lb. sharp Cheddar cheese
1 bunch radishes
2 green peppers
1 1/2 c. mayonnaise
2/3 c. milk
3 tbsp. chopped fresh dill or 1 1/2 tsp. dill weed
3/4 tsp. salt
1/2 tsp. cracked pepper

Prepare macaroni as label directs; drain. Cut cheese into 1/2 inch cubes. Cut radishes into slices, cut green peppers into 1/4 inch wide strips.

In large bowl with spoon or wire whisk mix well mayonnaise, milk, dill, salt and cracked pepper. Gently stir in macaroni, cheese, radishes and green peppers until well coated. Serves 8.