Ingredients

• 1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
• 3 hard-boiled eggs, finely chopped
• 2 cups frozen peas, thawed
• 3 celery ribs, sliced thinly
• 1/2 medium onion, finely chopped
• 8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
• 1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
• 1/2 cup milk
• 1/4 cup sugar or 1/4 cup Splenda sugar substitute
• 1/4 cup cider vinegar
• 3 dill pickles, finely chopped