Fruited Macaroni Salad

In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir 1 minute longer. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight.