Ok, folks. Back by popular demand, here it is (in "human" proportions). Now note, I don't measure when I cook, so measurements are approximate:

Melissa's Famous Macaroni Salad

Take 2 cups of uncooked macaroni and cook according to package directions. Drain and rinse in cold water. Chop the following veggies (approximately 2/3 to 1 cup of each chopped: carrots, celery, onion, green bell pepper, sliced green olives). There should be a fairly even distribution of veggies and macaroni in the bowl. In a separate bowl, whisk together 3/4 cup sugar, 1/4 cup cider vinegar, 1 teaspoon brown mustard, 1-1/2 cup mayonnaise and 1/2 teaspoon celery seed. (Since measurements are approximate, I have to check it by taste. It should be a slightly sweet-sour taste with a little zip to it.) Pour the dressing on the macaroni and veggies and toss until well coated. Store in refrigerator. Best served when well chilled.

(If you're interested in mega-proportions...like enough to serve 100, I have that version of this recipe, too. Just let me know.)

I think she just added the recipe section.

I have this recipe of yours, Melissa but haven't used it because it was soooo big. But, I will use this one. We like maccaroni salad and we have 2 family reunions coming up in Oct.