2 c. uncooked elbow macaroni noodles
1 c.- 1.5 c. mayonnaise
1/2 c. diced ham (boiled chicken breasts and/or ham is also commonly used)
1 celery stalk, diced if you want crunch and minced if you don’t
2 tbsps. finely minced red onion
2 hard-boiled eggs, peeled and chopped
1 15 oz. can pineapple tidbits, drained
1/4 c. sweet pickle relish, drained
1/2-3/4 c. diced cheddar cheese (Shredded is fine)
1 small carrot, peeled and cut into thin matchsticks ( you can blanch this if you don’t like the crunch. I like the crunch and leave it raw)
a handful or two of raisins
salt and pepper to taste
Drain the pineapples and pickle relish overnight in the refrigerator. If you’re out of time, squeeze out the juices instead. My mom always strained it overnight in the refrigerator. But when she was mixing everything up….she’d pour in a bit of pineapple or pickle relish juices if she felt it needed more sweetness. Go figure.
Cook your macaroni according to package directions. While that’s cooking, combine the rest of the ingredients in a large bowl, minus the mayo. Add the macaorni when it’s done and cooled to room temperature. Stir this in, still without the mayo so it’s easier to get everything mixed. Season with the pepper but not the salt.
Then add the mayo and mix again. Correct seasonings and chill at least an hour before serving. The longer you let this salad sit, the more the noodles will absorb the mayo. You may have to add more mayo before serving so it isn’t too dry.