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Approximately 120 minutes. (about 30 minutes of prep time and 90
minutes of waiting)

20 to 30 servings

4 qt. water.

16 oz. macaroni (a.k.a. elbow noodles, or other small to medium sized pasta)

8 oz. to 16 oz. fully cooked ham steak.

1 medium size onion

16 to 24 oz. cheddar, colby jack, or muenster cheese; or a combination of your
favorite firm cheeses.

1 bunch of celery

1/2 cup to 1 cup mayonnaise

(Add, substitute, and modify ingredients to taste, availability, etc.)

In a large pot (5 quart or larger) bring water to boil. Add
macaroni to boiling water, let cook for 9 to 12 minutes. Drain, rinse
with cold water and place in a large mixing bowl in the refrigerator
for at least 60 minutes.

Dice ham steak, onion, and cheese, approximately 1/4 inch cubes. Clean and thinly slice the
celery stalks across grain, approximately 1/8 inch thick.

Remove the large mixing bowl of macaroni from the refrigerator. Make sure the noodles are cool enough to keep mayonnaise and cheese from melting. Slowly mix
in half of mayonnaise. Continue to slowly mix in the prepared ham,
onion, cheese and celery. If needed, slowly add the remaining mayonnaise.

Place in large serving bowl or 9×13 inch pan, and place in
refrigerator for 30 minute.

Serve cold.