Cook elbow macaroni according to package instructions. Make sure to salt your water for added flavor.

Once the pasta is al dente, drain the water and rinse pasta under cold water. Let the pasta drain thoroughly before proceeding to the next step.

In a small bowl combine the mayonnaise, pickle juice, mustard, dried dill, onion powder, and black pepper. Whisk together until well combined to make the dressing.

In a large bowl combine the cooked pasta, shredded cheddar cheese, chopped dill pickles, and pour in the dressing. Toss everything together.

Wrap tightly with plastic wrap or store in a sealed container in the refrigerator until ready to serve.