Serves: 8
Total Calories: 274

2 cups elbow macaroni, uncooked
3/4 cup celery, finely chopped
3/4 cup onion, finely chopped
1 teaspoon celery seed
1/3 cup cider vinegar
1/3 cup milk
3 eggs, beaten
1 teaspoon dry mustard
1/2 cup sugar
1 teaspoon all-purpose flour
3/4 cup mayonnaise
1 Optional: chopped fresh parsley

Cook macaroni according to package directions. Combine macaroni, celery, onion and celery seed in a large bowl; set aside. Mix together vinegar, milk and eggs in a saucepan; set aside. In a small bowl, mix together mustard, sugar and flour; stir into vinegar mixture. Cook over low heat, stirring constantly until smooth and thickened. Remove from heat; add mayonnaise, stirring until smooth. Stir into macaroni mixture. Refrigerate until chilled. Garnish with parsley, as desired.

Tip: When you use up a jar of sweet pickles, save the juice! Use it to replace some of the vinegar in macaroni salads for extra zest.

Nutritional Facts:

Serves: 8
Total Calories: 274
Calories from Fat: 162

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