Thank you Aunt Pauline :)
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- 1 lb
- elbow macaroni, sometimes i use small shells or rotini
- 6-7 slice
- velveeta cheese
- 1/2-3/4 c
- dill pickle juice
- 3-4 Tbsp
- 1 Tbsp
- hard boiled eggs, chopped
- dill pickles, chopped (i usually use 4 pickles but you can add less depending on your taste preference)
- onion, chopped
- strips celery, chopped
- tomatoes, chopped
- ground pepper (optional)
- i use my pampered chef alligator chopper for the eggs, pickles, onion, celery and tomatoes because i like the pieces small
1Cook macaroni according to package. Drain. While macaroni and eggs are cooking, chop the pickles, onion, celery and tomatoes.
2Melt cheese over macaroni. Set aside.
3Mix pickle juice, mayonnaise and mustard. Pour over macaroni.
4Once eggs are boiled, peel and chop. Add eggs, pickles, onion, celery and tomatoes to macaroni. It's ok to add the eggs while they're warm.
5Mix everything together.
6Depending on your preference for the texture, you may want to add more mayonnaise. I also add ground pepper to mine.