Macaroni Salad II Recipe

Macaroni Salad II Recipe

  • 1 pound macaroni
  • 1 (11 ounce) can mandarin oranges, drained and liquid reserved
  • 1 (20 ounce) can pineapple chunks, juice reserved
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1 1/2 cups white sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon lemon juice
  • 1 (8 ounce) container frozen whipped topping, thawed
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium saucepan over medium heat, combine reserved mandarin juice, reserved pineapple juice, eggs, salt, sugar, flour and lemon juice. Stir well and bring to a boil. Remove from heat and pour over cooked macaroni. Chill overnight in refrigerator.
  3. Stir together juiced macaroni, pineapple, oranges and whipped topping. Serve at once.
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