- 4 cups cooked elbow macaroni
- 1 block (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. Yield: 12 servings.
Originally published as Macaroni Ham Salad in Quick Cooking March/April 1999, p52
Reviews for Macaroni Ham Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 4, 2011
"Delicioso !! I love macaroni salad but the addition of the pickle@mustard really made it the best."