Macaroni Salad Serving Size - 15 Prepared By - Yvette & Johnny Recipe Rating
			2lbs macaroni 12 hard boiled Eggs chopped 1/2 cup diced Celery 1 small Onion, grated 3/4 cups Sweet Pickle Relish 1 Tablespoon Salt 1/2 Tablespoon Pepper 1/3 cup finely chopped Parsley 1 medium Carrot, grated 4 - 5 cups Mayonnaise
			Cook macaroni and cool. Place all ingredients except macaroni in a large bowl. Combine and mix well. Adjust seasoning to taste. Slowly add cooked macaroni to mixture. Fold gently and add more mayonnaise if necessary but do not make it too wet. Refrigerate over night. Just before serving sprinkle with paprika.