Ingredients
4 cups cooked elbow macaroni1 block (7 ounces) sharp cheddar cheese, diced1 cup diced fully cooked ham1 cup chopped dill pickles3 hard-boiled large eggs, chopped1 small onion, finely chopped3/4 cup mayonnaise1 tablespoon Dijon mustard
Preparation
In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.
