Macaroni Salad

This is my favorite macaroni salad recipe. If refrigerated overnight is is sweet and creamy. Perfect for a barbeque!


4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
1/4 cup white sugar
1 tablespoon prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 small onion, diced
2 stalks celery, diced
1/4 cup carrot, diced

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain well.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, carrot, and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.