2 cups elbow macaroni, uncooked
1 cup mayonnaise
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
1 hard-boiled egg, chopped
1/4 cup finely minced onion
2 tablespoons sweet relish
3/4 teaspoon dry ground mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash paprika
3 quarts water
1 1/2 teaspoons salt
1. In a large pot bring 3 quarts water to a rolling boil. Add 1 1/2 teaspoons salt. Gradually add dry elbow macaroni. Return to a boil.
2. Boil uncovered 6-8 minutes. Drain well and rinse with cold water and drain again.
3. In a medium bowl combine all ingredients. Place cooked macaroni in a large bowl and toss well with other ingredients. Cover and refrigerate.