Ingredients
2-1/2 cups uncooked elbow macaroni1-1/2 cups mayonnaise1/4 cup sweet pickle juice1/2 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar cheese6 hard-boiled large eggs, chopped6 sweet pickles, chopped
Preparation
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, until chilled, at least 2 hours.
