Super-delicious way to use up your leftover hard boiled eggs and Easter ham.
4 cups cooked elbow macaroni (about 1.25 cups uncooked)
1 cup cooked cubed ham
7 oz cubed cheddar cheese
3 hard boiled eggs, chopped
1 small onion, chopped fine
1 cup chopped dill pickles
1/2 cup celery, chopped fine
1 T dijon mustard
3/4 cup mayonaise
Mix mustard and mayonaise. Then pour over remaining ingredients and stir to coat. Chill before serving.
