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Ingredients
  • 1 pound elbow macaroni
  • 1 cup frozen peas
  • ½ a small red onion, diced
  • 2 ribs celery, diced
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon cayenne pepper
  • 1 cup mayonnaise (plus ¼ cup more if needed for desired consistency)
  • 1 cup sharp cheddar cheese, diced
  • 2 large eggs, hard boiled and chopped
  • salt and pepper to taste
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