Macaroni Ham Salad

4 cups cooked elbow macaroni
1 block sharp cheddar cheese, 7 oz., cubed
1 cup diced fully cooked ham
1 cup diced dill pickles
3 hard boiled 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 the macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.

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