Creamy Macaroni Salad

3 cups elbow macaroni (about 10 ounces)
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1/4 cup milk
1/2 cup sweet pickle relish
2 tablespoons white vinegar (substitute: Sweet Pickle juice)
2 teaspoons prepared mustard
1 cup cubed Cheddar cheese (about 4 ounces)
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 teaspoon paprika
Cook macaroni according to package directions. Drain; rinse with cold water; drain again.
Combine sour cream, mayonnaise and milk in a large bowl; mix well. Add relish, vinegar and mustard; mix well.
Add cooked macaroni, Cheddar, celery, bell pepper and onion to bowl; mix well. Sprinkle with paprika.

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