This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
Start with 4 cups of macaroni. Add to four quarts of water and 2
tsp. salt. Bring to a boil. Keep stirring and cook for 20
minutes. Drain water and discard (use colander). Hard boil 3 eggs
while your macaroni is cooking. Rinse cooked macaroni with cold water.
In a bowl, add:
hard boiled eggs (cut up)
1 cup of chopped regular celery
1 cup chopped celery heart (leaves and all)
3/4 qt. low fat Helman's mayo
5 tsp. French's mustard
5 TBSP white sugar
1 tsp. McCormick celery seed
Put everything on top of macaroni and stir with a spoon. Refrigerate