JUDY’S MACARONI SALAD

After finding this vintage macaroni salad years ago, I tweaked it and bumped up the pickles. Make it on the weekend, then tuck a serving inside your lunch bag.

—Elizabeth Kirchgatter, Maysville, KY

Prep: 20 min. + chilling • Makes: 12 servings

• 2 ½ cups uncooked elbow macaroni
• 1 ½ cups mayonnaise
• ¼ cup sweet pickle juice
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup shredded cheddar cheese
• 6 hard-boiled large eggs, chopped
• 6 sweet pickles, chopped

1. Cook macaroni according to the package directions. Drain macaroni; rinse with cold water and drain well.

2. In a large bowl, combine the mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

¾ cup: 347 cal., 28g fat (6g sat. fat), 113mg chol., 413mg sod., 15g carb. (4g sugars, 1g fiber), 8g pro.

TEST KITCHEN TIP

Pasta salads are a great way to use up extras from your planned meals. Stir in some cooked chicken, add sliced pork from last night’s roast or work in a few extra veggies you have sitting in the fridge.