This is one of those my-mom-used-to-make recipes which means it’s one of my go-to summer staples. It’s perfect for those days when it’s too hot to cook inside and makes the best leftovers because it somehow tastes better the next day.
– 2 cups uncooked elbow macaroni
– 3/4 cup mayonnaise
– 1/2 cup cubed cheese
– 1/2 cup cubed ham
– 3 green onions, chopped finely
– 2 dill pickles, chopped
– 2 hard boiled eggs, chopped
– salt and pepper to taste
Cook the pasta according to package, strain and let cool completely. You can toss it in a large bowl and stick it in the fridge to cool. Just give it a stir every once in a while to keep it from sticking together.
Once it’s cooled add all the other ingredients to the bowl and mix well. I never actually measure anything out when I make this I just keep adding things and stirring it together until it looks like enough, but I made up what I think is enough for the recipe.
Chill it in the fridge for a few hours before serving. Like I said it’s even better the next day, but sometimes I mix in bit more mayo to get the creaminess back.