Gramma’s Macaroni Salad
14 oz. cooked macaroni rings (sea shell pasta also works well
1 can kidney beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can French-style green beans, drained and chopped
1 cup celery, chopped
1 small onion, chopped
1 cup whipping cream
1 cup sugar
2 cup mayonnaise
1 teaspoon mustard
Cover kidney beans with cider vinegar for 30 minutes; afterward, drain them again, but don't rinse. Mix macaroni, and vegetables in a large bowl.
For dressing, mix whipping cream, sugar, mayonnaise, and mustard well. Add to vegetables and allow to stand overnight, stirring occasionally.
Cook’s Note: This makes a ton! So unless you are going to a barbecue or lunch with a lot of people, you might want to half it.