Macaroni Salad

1 cup elbow macaroni
12 oz. chopped ham
1 cup cubed cheddar cheese
1/2 cup biased-cut celery slices
1/3 cup chopped green peppers
1/4 cup sliced green onions
2 tablespoons chopped pimento
1/4 cup chopped dill pickles
olives
tomatoes

Mix mayonnaise and canned milk to nice consistency. Add salt, and pepper, and celery salt to taste. Pour over salad and stir all together.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 73)