Classic Macaroni Salad
This macaroni salad always gets lots of compliments. It's an easy recipe to make and has a pleasing taste that everyone seems to love!
uncooked elbow macaroni
4
cups
mayonnaise
1
cup
white sugar
⅔
cup
distilled white vinegar
¼
cup
prepared yellow mustard
2 ½
tablespoons
salt
1 ½
teaspoons
ground black pepper
½
teaspoon
celery, chopped
2
stalks
onion, chopped
1
large
green bell pepper, seeded and chopped
1
grated carrot (Optional)
¼
cup
chopped pimento peppers (Optional)
2
tablespoons
 Gather all ingredients.
  Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
  Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.
  Stir in celery, onion, green pepper, carrot, and pimentos.
  Refrigerate salad for at least 4 hours before serving, but preferably overnight.
