- 4 cups cooked elbow macaroni
- 7 ounces sharp Cheddar cheese, diced
- 1 cup diced fully cooked ham
- 1 cup chopped dill pickles
- 3 hard-cooked eggs, chopped
- 1 small onion, finely chopped
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 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.