INGREDIENTS
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1 1/2 cups uncooked elbow macaroni pasta
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6 ounces cooked ham, diced
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6 ounces sharp cheddar cheese, diced
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1/2 cup chopped sweet onion (Vidalia recommended)
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1/3 cup sweet pickle cubes, drained
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4 ounces chopped pimento, drained
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1 celery stalk, thinly sliced
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1/2 cup sour cream, plus more if needed*
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2 tablespoons prepared mustard