Potluck Macaroni Salad

• 1 (12 ounce) package shell macaroni (the smaller ones)
• 6 hard-boiled eggs, shelled and sliced
• 1 12 cups sweet onions, sliced (or you can use red onion, I have done both and like them equally well)
• 1 12 cups celery, sliced
• 1 12 cups dill pickles, chopped (I use the zesty garlic ones)
• 1 cup green olives, sliced (the ones that are stuffed with pimiento)
• 1 cup medium cheddar, cut into small cubes (very small cubes)
• 1 (6 ounce) can tuna, white albacore, drained and flaked
• 2 12 cups mayonnaise (can use more if you like or add 1/2 c buttermilk to the mayonnaise and mix well)
• 1 dash ol Old Bay Seasoning
• 1 dash garlic powder
• 1 dash onion powder
• 1 dash creole seasoning (or to taste)
• lettuce leaf
• 1 dash paprika (to garnish)

1. Cook macaroni according to pkg.
2. directions (I like mine a lot softer than most people so I don't cook it "Al Dente").
3. Rinse in cold water and set aside.
4. In large mixing bowl combine macaroni, eggs, onion, celery, pickles, olives, cheese and tuna.
5. Mix gently but well.
6. In small bowl, combine mayonnaise (and buttermilk if using) and seasonings.
7. Pour over macaroni mixture and gently mix well.
8. Refrigerate for at least 3 hours before serving (longer if you can).
9. Serve on separate plates on a bed of lettuce leaves.
10. Sprinkle with a dash of paprika before serving.

shell macaroni, eggs, sweet onions, celery, dill pickles, green olives, cheddar, tuna, mayonnaise, bay seasoning, garlic powder, onion powder, creole seasoning, paprika

Taken from www.food.com/recipe/potluck-macaroni-salad-383580 (may not work)