Cheesy Macaroni Salad

I like trying different things, especially when coming across things in the pantry that have nothing to do. I made this for a summer picnic.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 2  cups macaroni
• 1  cup light mayonnaise
• 1 1⁄2 tablespoons horseradish
• 1 (1 ounce) package  cheese sauce mix (stolen from a mac and cheese package)
• 1  medium  red pepper, diced
• 1  medium green pepper, diced
• 1  medium sweet onion, diced
• 2  tablespoons olive oil
• 4  hard-cooked eggs
• 1⁄2 cup cheddar cheese, shredded
•  salt
•  pepper
•  paprika

Directions

1. Cook macaroni according to directions. Drain, do not rinse. Stir in powdered cheese. Cool.
2. Heat the olive oil in a pan, sauté the vegetables over medium heat until tender crisp. About ten minutes; cool.
3. Mix together the mayo and horseradish.
4. Add the vegetables to the macaroni mixture. Stir in the mayo mixture. Dice three of the eggs and toss with the salad, along with the shredded cheese.
5. Slice the last egg for garnish. Sprinkle with paprika. Salt and pepper to taste.