• 1 lb elbow macaroni
• ¼ c onion (very finely grated – use a food processor to save time)
• 2 ½ c mayonnaise (Best Foods or Hellman’s brand)
• 2 T creamy Dijon mustard
• ½ c carrots, finely chopped
• salt
• pepper

Cook macaroni until soft and fat. Drain. While the pasta is hot, stir in onion. Add half of the mayonnaise and the Dijon mustard and carrots. Stir well and refrigerate for at least 3 hours.

Once the macaroni mixture has sufficiently cooled, add the rest of the mayonnaise and salt and pepper to taste.