Mexican-style Macaroni Salad


1 c. mayonnaise
1/3 c. skim milk
2 tsp.chopped onion
1 tsp. salt
1 tsp. chili powder
1/8 tsp. garlic powder
6 drops tobasco sauce
1 8 oz. pkg. elbow macaroni, cooked and drained

1 large Green Pepper

1 med red pepper

1 large tomato, diced
1 16 oz. can kidney beans, well drained
1 c. diced or shredded mozzarella or sharp Chedar Cheese (aprox. 4 oz)


Stir together first 7 ingredients in a large bowl.  Add remaining
ingredients and toss to coat well.  Cover and chill at least 2 hours.