Macaroni Salad(Holiday Tradition!) - cooking recipe

Ingredients

1 (8 oz.) pkg. small elbow macaroni
1/2 tsp. salt
1 can medium Orleans shrimp, shredded (4 1/4 oz.; do not drain)
1 hard-boiled egg, diced
1 c. Kraft mayonnaise
1/2 c. green pascol celery

Preparation

Boil elbow macaroni in 1/2 teaspoon salt just until done (do not overcook).
Drain.
Mix with the shredded shrimp and shrimp liquid, diced egg and celery; let set covered with foil in refrigerator overnight.
If dry, add additional mayonnaise next day.