Amish Picnic Macaroni Salad - cooking recipe

Ingredients

1 (16 ounce) package elbow macaroni
4 hard-cooked eggs, yolks and whites separated
1/2 cup chopped celery
1/2 cup chopped sweet onion
1/4 cup shredded carrot
1 cup mayonnaise
3 tablespoons prepared yellow mustard
3/4 cup vinegar
3/4 cup milk
1 1/4 cups white sugar
1/2 teaspoon salt

Preparation

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water until cool; drain.
Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat.
Refrigerate 4 to 5 hours before serving.