Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. It's crucial not to overcook the pasta, as it will continue to soften in the dressing. Once cooked, drain the macaroni thoroughly in a colander. Rinse the pasta briefly with cold water to stop the cooking process and prevent it from sticking together. Set aside to drain completely.1 pound elbow macaroni, 1/2 teaspoon salt
- In a large mixing bowl, combine the mayonnaise and sour cream. These two form the rich and creamy base of our dressing. Add the Dijon mustard for a zesty kick, and the apple cider vinegar for a touch of tanginess that brightens the flavors. Stir in the granulated sugar to cut through the acidity and add a hint of sweetness. Season with salt and black pepper. Whisk everything together until it’s smooth and well combined. Taste and adjust seasonings as needed – every palate is different!1 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- To the dressing, add the finely diced celery, red onion, and green bell pepper. These vegetables provide essential crunch and fresh flavor that perfectly complements the creamy dressing. Stir in the sweet pickle relish, which adds a delightful sweetness and a hint of pickle tang that is characteristic of this style of macaroni salad.1/4 cup diced celery, 1/4 cup finely chopped red onion, 1/4 cup finely chopped green bell pepper, 2 tablespoons sweet pickle relish
- Add the drained and cooled macaroni to the bowl with the dressing and vegetables. Gently fold everything together until the macaroni and vegetables are evenly coated with the creamy dressing. Be careful not to overmix, as this can mash the macaroni and create a mushy texture.1 pound elbow macaroni, 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup diced celery, 1/4 cup finely chopped red onion, 1/4 cup finely chopped green bell pepper, 2 tablespoons sweet pickle relish, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- If you’re opting for the extra layers of flavor and texture, gently fold in the chopped hard-boiled eggs and shredded cheddar cheese at this stage.1/4 cup chopped hard-boiled eggs, 1/4 cup shredded cheddar cheese
- Cover the bowl tightly with plastic wrap or transfer the macaroni salad to an airtight container. Refrigerate for at least 1 hour, or preferably 2-3 hours, before serving. This chilling time allows the flavors to meld together beautifully and the dressing to thicken slightly, resulting in a more cohesive and delicious salad.
- Before serving, give the macaroni salad a gentle stir. If it seems a bit too thick after chilling, you can stir in a tablespoon or two of extra mayonnaise or milk to reach your desired consistency. Spoon into a serving dish. For a finishing touch and a pop of color, sprinkle a pinch of paprika over the top, if desired.1 cup mayonnaise, pinch paprika
Notes
This macaroni salad is best enjoyed chilled. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.