Cheesy Macaroni Salad

1. 1

   Cook 1 1/2 to 2 cups elbow macaroni in 4 quarts boiling water. Drain and rinse using cold water.

2. 2

   Cut cheese into approximately 1/4-inch cubes.

3. 3

   Add the equal amounts of cheese, onion and celery.

4. 4

   Sprinkle about 1/2 of the garlic salt.

5. 5

   Pepper to taste and to add color, if desired.

6. 6

   Mix well with the Hellmann's mayonnaise; taste and add more garlic salt to bring out flavor. Any mayonnaise or salad dressing may be used, but it tastes better with Hellmann's.

* Per serving · 4 servings · Values may vary.

No additional tips available.