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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. |