INGREDIENTS
16 oz. elbow macaroni
1/2 cup sliced celery, about 1 large stalk
2 1/2 cups diced cooked chicken
1 cup mayo
4 tsp. yellow mustard
1 tsp. seasoned salt
1 tsp. black pepper
1/2 cup chopped onion
INSTRUCTIONS
Bring a large pot of water to a boil and cook elbow macaroni according to package directions.
Meanwhile, in a large bowl, mix together the mayo, mustard, seasoned salt, black pepper, onion, celery and chicken. Set aside.
Rinse elbows in cold water and drain very well. Add to the bowl and stir until well coated. Serve or refrigerate until ready to serve.