Recipe: Macaroni Salad for 25 (2 recipes)

Hi Judy -- There are so many ways to make macaroni salad. Much of it is personal preference. Here are a couple of recipes to help.
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Macaroni Salad for 25

3 (16 ounce) packages macaroni
12 hard-cooked eggs, chopped
3 (4 ounce) jars sliced pimento peppers, drained
1 1/2 cups chopped dill pickles
1 1/2 cups chopped white onion
1 1/2 cups chopped green bell pepper
3 (6 ounce) cans pitted black olives
18 slices American processed cheese, cut into 1/2-inch pieces
3 tablespoons cider vinegar
3 cups mayonnaise
salt to taste
ground black pepper to taste

Cook macaroni in a large pot of boiling water until tender. Drain.

Blend the vinegar and mayonnaise thoroughly.
Combine noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Blend in the mayonnaise mixture. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.

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Macaroni Salad for 25

5 cups macaroni (uncooked)
3 3/4 cups cubed Cheddar cheese
5 stalks celery, chopped
5 green bell peppers, chopped
2 1/2 cups frozen green peas, thawed
1 2/3 cups chopped onion
1 1/4 cups mayonnaise
1 1/4 cups sour cream
1/2 cup and 2 tablespoons milk
1/3 cup and 2 tablespoons sweet pickle relish

Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.

Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.