A fond memory from my childhood, Dad’s macaroni salad.
Reverse engineered from his “some of this, a little of that” instructions. Cheddar cheese is the star and should stand out.
All ingredients are approximate, adjust to your liking.
1 bag salad macaroni (short tubes, not elbows, if you can find it)
3-4 hard boiled eggs, diced
3-4 celery stalks, diced
1 bunch green onions, diced
1 small bottle diced pimiento
3 tbsp sweet pickle relish, or diced sweet pickles
2 cups shredded cheddar cheese
3 cups mayonnaise
2 tbsp mustard
Cook and drain macaroni, allow to cool.
Mix all the other ingredients together, then combine with the macaroni in a large bowl.
Keep refrigerated. You may need to add more mayonnaise later to loosen it up. Use within 2 weeks.