 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
|
I have to be honest- I'm really not a big fan of macaroni salad, but when I found this one I really liked it. I hope you do, too! It is really creamy and the veggies add a nice touch. Ingredients:
8 ounces elbow macaroni, cooked and drained |
1/2 cup celery, chopped |
1 onion, chopped |
1 teaspoon dried parsley |
2 carrots, coarsely grated |
6 hard-boiled eggs, peeled and chopped |
1 1/2 cups sugar |
1 1/2 cups water |
1/4 cup flour |
1/2 cup vinegar |
1/2 teaspoon salt |
1 cup mayonnaise (the real stuff) |
1/4 cup mustard |
Directions:
1. Combine cooked macaroni, celery, onion, parsley, carrots, and eggs; set aside.
2. Boil the next 5 ingredients until sugar and flour dissolve; allow to cool.
3. Stir in mayo and mustard; pour over macaroni mixture. Mix well.
4. Serve cold.
|
|