Fixings
4 mugs uncooked elbow macaroni1 container mayonnaise1/4 glass refined white vinegar2/3 container white sugar2 1/2 tablespoons arranged yellow mustard1/2 teaspoon ground dark pepper.1/2 teaspoons salt1 huge onion, hacked
2 stalks celery, chopped1 green ringer pepper, seeded and chopped1/4 container ground carrot (optional)2 tablespoons slashed pimento peppers (alternatives)
Course
Heat a substantial pot of daintily salted water to the point of boiling. Include the macaroni, and cook until delicate, around 8 minutes. Flush under cool water and deplete.
In a substantial bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Mix in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for no less than 4 hours before serving, however ideally overnight.
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