JUDY'S MACARONI SALAD

By porklion

Ingredients

• 2-1/2 cups uncooked elbow macaroni
• 1-1/2 cups mayonnaise
• 1/4 cup sweet pickle juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 6 hard-cooked large eggs, chopped
• 6 sweet pickles, chopped

Preparation

Step 1

Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well.

In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, at least 2 hours or until chilled.
Yield: 12 servings (3/4 cup each).