• 1 (16 ounce) package elbow macaroni
  • 1 (12 ounce) can tuna in water, drained and flaked
  • 6hard-cooked eggs, chopped
  • 2 large tomatoes, finely chopped
  • 1 large white onion, finely chopped
  • 1cucumber, finely chopped
  • 3 cups creamy salad dressing (such as Miracle Whip®)
  • ½ cup 2% milk
  • ¼ cup white sugar, or to taste
  • 3 tablespoons prepared yellow mustard
  • 1 ½ tablespoons ground black pepper, or to taste
  • ½ tablespoon salt, or to taste
  • Directions

  • Step 1

    Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.


  • Step 2

    Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.

  • Step 3

    Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.

  • Step 4

    Cover bowl with plastic wrap and refrigerate at least 2 hours.

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