- 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
- 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.