This Amish Macaroni Salad Recipe Will Change Your Life

Start by adding 3 tablespoons of butter to a saucepan that is not turned on yet.

Add 2 eggs, 3/4 cup of sugar, 1 teaspoon of cornstarch, and 1/2 teaspoon of salt to the saucepan.

Turn the burner on to medium low heat and whisk the mixture together until well combined.

Add 1/2 cup of milk, 3/4 cup of apple cider vinegar, and 1 teaspoon of pear yellow mustard to the mixture and stir occasionally.

Continue stirring until the mixture thickens, which may take about 10 minutes.

Once it reaches a rolling boil, take it off the stove and add 3 tablespoons of butter, stirring to melt it.

Place the dressing in the refrigerator for at least an hour to chill.

Once the dressing is cooled, add 1 cup of mayonnaise and 1 teaspoon of celery seed, mixing well.

In a large bowl, add 2 cups of cooked macaroni, 1 cup of onion, 1 cup of carrots, 1 cup of celery, and 1/4 cup of bell pepper.

Add 2 tablespoons of dill pickle relish and 3 chopped hard boiled eggs to the bowl.

Pour the dressing over the salad mixture and mix well to combine.

Chill the salad for at least 8 hours to allow the noodles to absorb the dressing.

Equipment Needed

Spice Level: