2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham diced
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
2 cups mayonnaise
2 cups sour cream
1T salad supreme
1.Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
2.Mix together the mayo,sour cream and salad supreme and set aside.
3.Place pasta in a large bowl and stir in all remaining ingredients including the sauce. Cover and refrigerate for at least 3 hours.
Yield: 34 (1-cup) servings.