Mega Egga Macaroni Salad 

2 pounds elbow noodles 
12 hard boiled eggs, peeled and diced 
1/2 onion, finely diced 
1 diced red tomato
1 cup diced cheddar or American cheese
4 celery stalks, finely diced 
1/4 cup pickle relish 
3 cups heavy mayonnaise 
2 tablespoons salt 
1 teaspoon coarsely cracked black pepper 
Dash hot sauce 
1 tablespoon Worcestershire sauce 

In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. 
Stir often. 
Drain and cool. 
Refrigerate for 30 minutes. 
In a large pot with a dash of salt, add eggs on medium high heat. 
Bring to a boil. 
Cover and remove from heat. 
Let eggs sit for 6 to 7 minutes. 
Remove eggs and shock in ice water. 
Once thoroughly cooled, peel eggs and roughly dice. 

Place pasta in a large bowl. 
Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. 
Mix until well combined.