2 Cups macaroni, dry
1/2 cup chopped pickles
4 ounces cheddar cheese, cubed ½ inch
2 celery stalks, diced
1 cup mayo
1 tablespoons mustard
1/2 cup frozen peas
1 packet ranch (1 ounce packet)
Salt and pepper, to taste
Heat large pot of water to cook 2 cups of macaroni pasta
While water is heating, chop pickles, dice celery, and cube cheddar cheese
Cook macaroni per package
Run cold water over cooked macaroni to cool.
Once cooled, add rest of ingredients and mix
Add salt and pepper in, to taste, and mix.
Cover and put in fridge for at least 4 hours, preferably overnight.