INGREDIENTS
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2 cups cooked elbow macaroni
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1/3 cup mayonnaise
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2 tbsp. Dijon or spicy brown mustard
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1 large tomato, diced
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3 stalks of celery, coarsely chopped
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4 to 6 green onions sliced
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1 avocado coarsely cut
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1 cup shredded smoked Cheddar cheese
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pepper, to taste