This tuna, noodles, pickles, and cheese recipe came from my grandmother, who used peas instead of pickles in her version. My mother changed the recipe, and I have altered it even more. The flavors of these ingredients blend together in what is reminiscent of a cold macaroni or potato salad. It will be your family's new favorite!
Ingredients
- 8 ounces uncooked elbow macaroni
- 6 ounces Colby-Jack cheese , cubed
- 2 dills pickles , chopped
- 1 , 5 ounce
- 0.5 cups light mayonnaise
- 0.5 teaspoons prepared yellow mustard
- 1 teaspoon dill pickle juice
- salt and ground black pepper to taste
Instructions
-
1
Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
-
2
Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
-
3
Cover bowl; refrigerate before serving, at least 30 minutes.
Nutrition Facts
Per serving
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