Ingredients

The following ingredients have 7 Servings
  • 1 lb elbow macaroni ((large or small noodles))
  • 1 tbsp olive oil
  • 1 cup light mayonnaise*
  • 1/3 cup half and half ((low-fat, fat free or regular))
  • 1 tbsp yellow mustard
  • 2 tbsp dill pickle juice
  • 3 tbsp sweet pickle relish
  • 1 tsp fresh dill (minced, I do a heaping tsp)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cup medium cheddar cheese (cubed)

Instruction

  • Bring a large pot full of water set over high heat to a boil. Cook macaroni according to the package's instructions, drain and rinse with cold water. Toss the noodles with a tablespoon of olive oil.
  • While the pasta is cooking, in a large mixing bowl whisk together the mayo, half & half, mustard, pickle juice, relish, dill, salt and pepper. Pour the cold pasta (that has been tossed in the olive oil) into the bowl and add the cubed cheese. Stir with a spatula to combine. The mixture may be a bit runny, but as it chills it will soak up the moisture. Cover and place in the refrigerator for at least 1 hour.