INGREDIENTS
- 8 ounces of Elbow Macaroni
- 2 ribs Celery, finely minced
- 1/4 cup thinly diced carrots (very thin – fine grated works too)
- 1 tablespoon minced onion
- 1/3 cup diced sweet pickles
- 1 1/2 cups Miracle Whip
- 1/2 cup Hellman’s Mayonaise
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Dry Mustard
- 1 teaspoon Sugar
- Salt to taste – I use about 1/2 tsp
DIRECTIONS
- Cook elbow macaroni to package directions, drain well and let cool. Do NOT rinse with cold water. Let air cool.
- Combine remaining ingredients in a mixing bowl and mix well.
- Fold cooked and cooled macaroni into mixture and toss to combine.
- Cover and let chill for several hours before serving.
Credits to: secretcopycatrestaurantrecipes.com
