Prep time: 30 Min  Serves: A lot

Ingredients:

1 lb elbow macaroni, sometimes I use small shells or rotini

6-7 slice Velveeta cheese

1/2-3/4 c dill pickle juice

3-4 Tbsp mayonnaise

1 Tbsp yellow mustard

9 hard boiled eggs, chopped

2-4 dill pickles, chopped (I usually use 4 pickles but you can add less depending on your taste preference)

1/4 onion, chopped

2 strips celery, chopped

2 tomatoes, chopped

ground pepper (optional)

Directions:

1. Cook macaroni according to the package. Drain when cooked.

2. While macaroni and eggs are cooking, chop the pickles, onion, celery, and tomatoes.

3. Melt cheese over macaroni. Set aside.

4. Mix pickle juice, mayonnaise, and mustard.

5. Pour over macaroni.

6. Once eggs are hard-boiled, peel and chop.

7. Add eggs, pickles, onion, celery, and tomatoes to macaroni. It’s ok to add the eggs while they’re warm.

8. Mix everything together.

9. Depending on your preference for the texture, you may want to add more mayonnaise. I also add ground pepper to mine.