Creamy Cheddar and Dill Macaroni Salad

• Condiments

  • 2 tbsp Dill pickle, juice
  • 1 cup Mayonnaise, light
  • 1 tbsp Mustard, yellow
  • 3 tbsp Sweet pickle relish

• Pasta & Grains

  • 1 lb Elbow macaroni (large or small noodles

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cup Cheddar cheese, medium
  • 1/3 cup Half & half, fat free or regular low-fat

• Other

  • 1 tsp (i do a heaping one fresh dill, minced

Found on lifemadesimplebakes.com

Description

Ingredients

• 1 lb. elbow macaroni (large or small noodles)
• 1 tbsp. olive oil
• 1 c. light mayonnaise*
• ⅓ c. half & half (low-fat, fat free or regular)
• 1 tbsp. yellow mustard
• 2 tbsp. dill pickle juice
• 3 tbsp. sweet pickle relish
• 1 tsp. (I do a heaping one) fresh dill, minced
• ½ tsp. salt
• ¼ tsp. black pepper
• 1½ c. cubed medium cheddar cheese

Directions

• Bring a large pot full of water set over high heat to a boil. Cook macaroni according to the packages 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.