#1217 - Macaroni and Egg Salad

(by Shirley McNevich)

3 cups cooked macaroni (measure after cooking)
2 hard boiled eggs (peeled and chopped)
1 tsp. celery seed
1 small onion (chopped) OR 1/2 cup chopped celery
Dressing: 1 cup white sugar; 1/4 cup cider vinegar; 1/2 TBSP French's yellow mustard; 1/2 TBSP butter; 2 beaten eggs; 2/3 cup mayo
salt to taste

In a saucepan over medium heat add white sugar, cider vinegar, mustard, butter and beaten eggs--stir and bring to a boil. Once boiling, cook and stir for 2 minutes. Remove saucepan from heat and let the dressing cool to room temperature. Add mayo and salt (to your taste) to the dressing--stir thoroughly. If it's too thick, you can add a little milk and re-stir. In a large bowl add cooked macaroni, chopped eggs, celery seed and chopped onion OR chopped celery--stir. Pour dressing over the top of the macaroni mixture--stir until mixed. Refrigerate until cold.