Cook elbow macaroni, in boiling salted water, according to package direction. Add one tablespoon cooking oil to the water before it boils. Don't over cook the macaroni. Seven minutes is about all you need.

While the macaroni cooks, prepare the sauce. Or you can prepare the sauce ahead of time and store in the refrigerator until ready for use. However you decide to do it is your preference.

But listen to me: have the sauce ready to go because you need to mix the drained macaroni in the sauce while the macaroni is still hot. That's the most important part of this whole recipe. The sauce will look like a runny mess. That's exactly the way you want it. When the macaroni's hot, it will absorb most of the liquid. If you thrown cold macaroni into your sauce, you will be disappointed and might be tempted to use disparaging words against me. Please don't do that. The sauce that began as a runny mess will stay a runny mess unless you mix it with hot drained macaroni.

Back to preparing the sauce. Throw all the sauce ingredients into the biggest bowl you've got. Stir it well.

As soon as the macaroni is done, drain it and add it to the sauce while it's still hot. (refer to diatribe above)

Stir well. Then, stir again. Taste for seasoning and adjust.

Cover and place in refrigerator for 4 hours or until well chilled.

Stir before serving.