Cheddar and Macaroni Salad

Ingredients

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• 4 cups uncooked elbow macaroni
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• 1 cup mayonnaise
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• ⅔ cup white sugar
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• ¼ cup distilled white vinegar
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• 2 ½ tablespoons prepared yellow mustard
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• 1 ½ teaspoons salt
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• ½ teaspoon ground black pepper
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• 2 stalks celery, chopped
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• 1 large onion, chopped
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• 1 green bell pepper, seeded and chopped
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• ¼ cup grated carrot (Optional)
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• 2 tablespoons chopped pimento peppers (Optional)
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
3. 3
   Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.
4. 4
   Stir in celery, onion, green pepper, carrot, and pimentos.
5. 5
   Refrigerate salad for at least 4 hours before serving, but preferably overnight.