|Elbow macaroni||2 Cup (32 tbs) (Around 8 Ounces)|
|Real mayonnaise||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Garlic powder||1 Dash|
|Chopped carrots||1 Cup (16 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
Cook macaroni according to package directions; rinse in cold water and drain.
Stir together mayonnaise, lemon juice, sugar, mustard salt and garlic powder in large bowl.
Add macaroni, carrots and onion; toss to coat well.
Cover and refrigerate at least 2 hours.