Hawaiian Macaroni Salad - cooking recipe

Ingredients

1 lb. Rosa marina macaroni
3/4 c. sugar
2 eggs, lightly beaten
1 1/2 Tbsp. flour
1/2 tsp. salt
2 large cans pineapple chunks
2 small cans mandarin oranges
1 large jar maraschino cherries
1 bag of miniature marshmallows
1 16 oz. frozen whipped topping, thawed

Preparation

Separate fruit from the juice; save broth. While cooking the macaroni, prepare the fruit sauce. Mix sugar, flour, salt, eggs and the fruit juices in a saucepan. Once the sauce comes to a boil, remove from heat. The sauce will thicken as it cools. Mix the sauce and cooked macaroni and allow it to cool in the refrigerator for about 4 hours or overnight. Then fold in whipped topping, marshmallows and fruit. Chill until ready to serve. Makes about 6 quarts.