16 oz. package elbow macaroni 3/4 cup extra sharp cheddar cheese, cubed small 1 cup bread and butter pickles, chopped 12 oz. package frozen peas, thawed 1 red bell pepper. chopped 6 green onions, white and tops chopped 2 stalks celery, chopped 1 large carrot, peeled and chopped fine 1 pound bacon, fried, cooled and blotted and chopped 5 eggs, hard boiled and chopped DRESSING: 1 package Ranch Salad Dressing mix 1 cup real mayonnaise 1/3 cup sugar 1/2 cup grated Parmesan cheese 1/4 cup sweet pickle juice 2 tbsp. mustard 2 tsp. Tony Cachares's Creole Seasoning generous amount fresh ground pepper

Combine all salad ingredients.
Combine all dressing ingredients.
Mix together. Chill in fridge until ready to serve.