Ingredients

The following ingredients have 4 Servings
  • 1 pound elbow macaroni (uncooked)
  • 1 cup celery (chopped)
  • 1 carrot (grated)
  • 1/2 cup sweet onion (diced)
  • 4 hard boiled eggs (divided, egg yolks and whites separated)
  • For the dressing
  • 4 egg yolks (hard boiled)
  • 4 tablespoons yellow mustard
  • 3/4 cup sugar
  • 1 cup Miracle Whip (or mayonnaise)
  • 5 ounce Evaporated milk (canned)
  • 1/3 cup vinegar (white or cider)
  • 1/2 teaspoon salt
  • reserved hot pasta water

Instruction

  • Cook macaroni according to package directions. Right before draining, take a measuring cup and scoop out about a cup of that hot pasta water. Drain and let cool for a few minutes.
  • Place macaroni in a large bowl and stir in celery, carrot and onion into macaroni.
  • Dice whites of eggs into salad.
  • To prepare dressing mash hard boiled egg yolks with mustard and blend well.
  • Add sugar, mayonnaise, milk, vinegar and salt to egg and mustard mixture. Pour over macaroni and vegetables. Add about 1/4 cup of hot pasta water. Mixture will appear soupy.
  • Chill well, preferably overnight before serving.