Macaroni Cheese Salad With Dill Weed

• 1 (8 oz.) pkg. shell macaroni
• 1 Tbsp. margarine
• 1 Tbsp. Parmesan cheese
• 1 c. celery, sliced diagonally
• 1 c. grated sharp cheese
• 1/3 c. sweet pickle salad cubes, drained
• 1/3 to 1/2 c. mayonnaise
• 1 green onion, diced
• salt and pepper to taste
• seasoned salt to taste
• 1/4 tsp. dry mustard
• generous sprinkle of dill weed

1. Cook macaroni according to package directions; drain.
2. Turn, while still hot, into a bowl that contains butter and Parmesan cheese; toss to coat.
3. Add celery, cheese, salad cubes, mayonnaise to moisten, salt, pepper, seasoned salt and mustard;
4. mix well and chill.
5. Turn out on salad greens, and if desired, 2 cups of slivered ham or 1/4 cup of real bacon crumbs may be added to recipe.
6. Serves 8 to 10.

shell macaroni, margarine, parmesan cheese, celery, cheese, sweet pickle salad, mayonnaise, green onion, salt, salt, dry mustard, generous

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564328 (may not work)