Prep 20 mins
Cook 0 mins
This is *hard* to beat! It gets even better as it sits a few hours or even a day or two. Great recipe! *Enjoy*!
- 1⁄2 lb macaroni, cooked
- 1 1⁄2 cups sugar
- 1⁄2 cup vinegar
- 1⁄2 cup flour
- 1 tablespoon butter, melted
- 1⁄4 cup yellow mustard
- 1 cup mayonnaise
- 6 hard-boiled eggs
- 1 cup celery, chopped
- 1 cup carrot, shredded
- 1 onion, chopped
- Mix sugar, vinegar and flour. Cook to boiling and cook and stir until thick. Cool completely.
- Add butter, mustard and mayonnaise to above mixture.
- Add to macaroni (be sure macaroni is completely cooled first!).
- Stir in chopped eggs, celery, carrots, and onions.
Thank you so much for posting this recipe! I was born and raised in a PA Dutch family and lived in York County most of my life. I moved to the South 4 years ago and the food is completely different...no Amish macaroni salad to be found. Since this is my DH's favorite side dish I was determined to find a recipe for it. I've tried a number of recipes and your's is the ONLY one that tasted like the one from home! I whipped up a batch for my DH's birthday...what a great surprise; you'd have thought I'd given him a million dollars! I followed the recipe exactly as it is written and let it sit a full day...PERFECTION! Thanks again! I look forward to trying more of your recipes!
Very tasty! And not too sweet like store made Amish Macaroni Salad. This easily rivals our local salad maker's (Winter Gardens).
This had a unique and good flavor. I halved the recipe for my family of four. I found the texture was runny after chilling for a few hours. I would halve the sauce ingredients next time, or try chilling overnight (probably both). I will try again - my family enjoyed it.