1 pkg. salad macaroni
6 eggs or less
1/2 lb. mild Cheddar cheese, finely diced
6 oz. can ripe olives, sliced
1 c. celery, finely chopped
1/2 c. green onions, finely chopped
1/2 c. mayonnaise
1 tbsp. mustard
1 1/2 tsp. salt
Pepper to taste

Cook macaroni; drain and rinse in cold water. Hard boil eggs, set aside in cold water to cool. In large bowl mix all ingredients. Add more mayonnaise if desired. Dice cooled eggs and add to salad. Refrigerate at least 1 hour or overnight for flavors to blend.