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

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 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

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