| Cook macaroni in salt water until tender, usually 11 minutes. Rinse in cold water. Drain well. Drain pineapple, reserving 1 cup of juice. Drain cherries and oranges. Put fruit on top of macaroni and refrigerate. In a sauce pan, mix the reserved pineapple juice, sugar, salt and flour. Beat all with a wire whisk until smooth. Cook until thick stirring continuously. Pour mixture over macaroni and fruit. Mix well and refrigerate overnight. Next morning fold in 8 oz cool whip. | 
