Judy’s Macaroni Salad

Name: Judy's Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 2-1/2 cups uncooked elbow macaroni; 1-1/2 cups mayonnaise; 1/4 cup sweet pickle juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded cheddar cheese; 6 hard-boiled large eggs, chopped; 6 sweet pickles, chopped

TOTAL TIME: Prep: 20 min. + chilling YIELD: 12 servings.

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky

Ingredients

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Directions

1. Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well.
2. 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.

Nutrition Facts

3/4 cup: 347 calories, 28g fat (6g saturated fat), 113mg cholesterol, 413mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.

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