Mega Macaroni Salad - cooking recipe

Ingredients

3 lbs elbow macaroni, cooked and cooled with cold water
12 eggs, boiled, peeled and chopped
1 lb frozen peas, thawed
2 cups bacon, pieces (not Bacos)
1 lb cheddar cheese, cubed
Dressing
2 quarts mayonnaise (not Miracle Whip)
8 ounces Dijon mustard
10 ounces dill pickle relish
1 large sweet onion, finely shredded in food processor
1/4 cup sugar
salt and pepper

Preparation

Boil macaroni in large kettle until tender. Remove from heat and drain in two colanders; rinse with cold running water until cool and drain well.
While the macaroni is cooking, set the peas in a small colander and rinse with cold water to thaw and let drain.
Peel and chop the eggs. I usually cook the eggs the day before I need them and then store in the fridge so they are easier to peel.
Cube the cheese and set aside.
Shred onion in mini food processor.
Mix together the dressing ingredients and set in fridge to chill.
Once the macaroni has cooled and is drained well, pour into 13 quart mixing bowl.
Pour the dressing over and stir well.
Stir in eggs, bacon pieces, peas and cheese.
Cover bowl with foil and store in refrigerator over night.
Check the salad the next morning and if it seems dry, add in more mayo/mustard combination (2 cups mayo and 2 tablespoons mustard mixed together). Put in pail and refrigerate until serving time.