Pickles-n-Cheese Macaroni Salad

This recipe came about when I was in a pinch.  I planned to make a macaroni salad to take to a potluck, but it seemed too boring, so I added some ingredients and took some out.  The result was this pickles-n-cheese macaroni salad, which I have been making ever since.  I was a little self-conscious about feeding my made-up salad to friends since I had messed with the recipe, so I was both surprised and relieved when a couple of people searched me out ("Who made this one?") to tell me, "It's so good!"

This yummy macaroni salad only needed one switch to make it pantry-friendly.  So it's always available in a pinch!

I really love this simple salad.  It's my summer go-to with anything from the grill.  

PICKLES-N-CHEESE MACARONI SALAD

PREP TIME:  about 30 minutes, not including cheese rehydration time of 2 hours)
COOK TIME:  included

INGREDIENTS

• 1 c. freeze dried cheddar cheese, rehydrated according to package directions; allow 2 hours (This is my favorite kind of freeze-dried cheese, hands down.)
• 16 oz. elbow macaroni
• about 25 dill pickle slices
• 1 1/4 c. mayonnaise
• 1 Tbsp. yellow mustard
• 2 Tbsp. vinegar
• 1 tsp. salt

DIRECTIONS

Rehydrate freeze-dried cheese according to package directions, about 2 hours.  In a large pot, cook macaroni in water according to package directions.  Meanwhile, combine the mayonnaise, mustard, vinegar, and salt in a large salad bowl.  Place pickle slices on a paper towel to drain as much as possible, then chop them finely.  Stir the chopped pickles and the rehydrated cheese into the creamy mixture.  When the macaroni is cooked, drain and rinse with cool water to cool it as much as possible.  Once cooled (but not dry), stir it into the creamy mixture.  Refrigerate at least 1 hour before serving.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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