Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup celery (chopped)
- 1 carrot (grated)
- 1/2 cup sweet onion (diced)
- 4 hard-boiled eggs (divided)
- 4 egg yolks (hard-boiled)
- 4 tablespoons yellow mustard
- 3/4 cup sugar
- 1 cup mayonnaise
- 1/2 cup evaporated milk
- 1/3 cup vinegar
- 1 teaspoon Kosher salt
Instructions
- Cook elbow macaroni according to package instructions until tender. Before draining, reserve about 1/4 cup of the hot pasta water.
- Drain the pasta and let it cool slightly. While cooling, separate the hard-boiled egg whites from yolks; chop the whites into small pieces.
- In a medium bowl, mash egg yolks until smooth, then mix in mustard, sugar, mayonnaise, evaporated milk, vinegar, and salt.
- In a large mixing bowl, combine cooled macaroni with chopped celery, grated carrot, diced onion, and some reserved pasta water. Gradually stir in the dressing until everything is well coated.
- Cover and refrigerate for at least two hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg