Lizzy’s Macaroni Salad

Ingredients

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

Directions

1. Cook the macaroni to al dente according to the package directions.
2. Drain the macaroni and rinse it with cold water.
3. In a large bowl, combine the mayonnaise, pickle juice, salt, and pepper.
4. Stir the cheese, eggs, and pickles into the mayo mixture.
5. Add the macaroni and toss gently to coat.
6. Refrigerate, covered, until chilled, at least 2 hours.
7. Serve cold.