Best Macaroni Salad

1 pound elbow macaroni

4 ounces shredded cheddar cheese

½ red onion, minced

4 ribs celery, diced

1 bell pepper, green, red or yellow, minced

1 cup frozen peas

½ cup mayonnaise

¼ cup cider vinegar

¼ cup minced fresh dill

2 tablespoons sugar

2 tablespoons sweet pickle relish

1 tablespoon dijon mustard

1 teaspoon salt

½ teaspoon pepper

Cook macaroni according to package. Drain and rinse with cold water until pasta is cooled. Drain well

In a large mixing bowl, toss together cooked macaroni with cheese, onion, celery, bell pepper and peas

in a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt and pepper

Pour sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving

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