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Racharoni Macaroni Salad

June 26, 2018

 

2 Cups macaroni, dry

1/2 cup chopped pickles

4 ounces cheddar cheese, cubed ½ inch

2 celery stalks, diced

1 cup mayo

1 tablespoons mustard

1/2 cup frozen peas

1 packet ranch (1 ounce packet)

Salt and pepper, to taste

Preparation

1

Heat large pot of water to cook 2 cups of macaroni pasta

2

While water is heating, chop pickles, dice celery, and cube cheddar cheese

3

Cook macaroni per package

4

Run cold water over cooked macaroni to cool.

5

Once cooled, add rest of ingredients and mix

6

Add salt and pepper in, to taste, and mix.

7

Cover and put in fridge for at least 4 hours, preferably overnight.

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