Cook time: 10 Min Prep time: 5 Min
1 lb elbow macaroni, cooked al dente
1 c white vinegar
1 c white sugar
1 c finely chopped bell pepper
1 Tbsp celery seed
2 or 3 big globs of mayo
1. Heat vinegar and sugar on stove until sugar is dissolved; cool.
2. Toss vinegar sugar mixture with macaroni. Refrigerate in freezer bags for several hours to allow it to set. *NOTE* After soaking, it’s possible for there to be some excess sugar/vinegar mixture, if you find it to be very soupy you can toss it into a colander for a minute to drain some off.
3. Toss macaroni with peppers and celery seed. Add mayo to taste.