Ingredients

The following ingredients have 4 Servings
  • 1 pound(s) elbow macaroni, cooked al dente
  • 1 cup(s) white vinegar
  • 1 cup(s) white sugar
  • 1 cup(s) finely chopped bell pepper
  • 1 tablespoon(s) celery seed
  • 2 or 3 - big globs of mayo

Instruction

  • Heat vinegar and sugar on stove until sugar is dissolved; cool.
  • Toss vinegar sugar mixture with macaroni. Refrigerate in freezer bags for several hours to allow it to set. *NOTE* After soaking, it's possible for there to be some excess sugar/vinegar mixture, if you find it to be very soupy you can toss it into a colander for a minute to drain some off.
  • Toss macaroni with peppers and celery seed. Add mayo to taste. Yummmo!