Clementine's Tuna-Macaroni Salad

• Salt
• 1/2 pound uncooked elbow macaroni
• 1/2 cup 1/4 -inch diced celery
• 2 ounces sharp Cheddar, cut into 1/4 -inch cubes
• 1/4 cup thinly sliced scallions
• 1/4 cup sliced cornichon rounds
• 2 tablespoons mild Tennessee chow chow (optional)
• 1 cup mayonnaise
• 2 6-ounce cans chunk light tuna in water, drained
• Freshly ground black pepper to taste

1. Bring a large pot of salted water to a boil.
2. Add the macaroni and cook.
3. Drain and cool completely.
4. In a large bowl, fold together the macaroni with the remaining ingredients.
5. Season.

salt, elbow macaroni, celery, cheddar, scallions, cornichon rounds, tennessee chow, mayonnaise, chunk light tuna, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9588 (may not work)