Mac Salad

makes 2.5 quarts

1 lb elbow macaroni

1/2 cup cider vinegar

1/2 med onion, diced

3 cup mayonnaise
1.5 cups milk

3 hard boiled eggs
1/2 lb frozen peas

2 tsp salt

2 tsp pepper

2 tsp celery seed

2 tsp paprika

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Put eggs in pan, add water, turn heat on to med-high, set timer for 18 min. When done, scoop the eggs out and set aside to cool. Put your peas in the boiling water and cook for 4 min. Drain and set aside.

Boil macaroni for 10 minutes in salted water, you want nice and soft noodles (but not fall apart). When done, drain the pasta and run cold water over it to stop the cooking process.

While the pasta is cooking, burr mix chopped onion, milk, and mayo together. Mix your seasonings together in a small bowl.

Transfer the pasta to a bowl, add vinegar, and toss until absorbed. Cool pasta completely and then stir in dressing. 

Sprinkle the seasonings over the pasta and mix thoroughly. Then add the eggs (I just smoosh them all up with my hands and then mix in). Lastly, add the peas and again mix thoroughly. Cover with cling wrap and let set.