Description
A creamy, tangy macaroni salad that combines tender elbow macaroni with fresh vegetables and a flavorful mayonnaise-based dressing. This classic recipe is customizable and perfect for any occasion.
Ingredients
Scale
- 16 cups uncooked elbow macaroni
- 4 cups mayonnaise
- 2 ⅔ cups white sugar
- 1 cup distilled white vinegar
- 10 tablespoons prepared yellow mustard
- 2 tablespoons salt
- 2 teaspoons ground black pepper
- 8 stalks celery, chopped
- 4 large onions, chopped
- 4 green bell peppers, seeded and chopped
- 1 cup grated carrot (Optional)
- 8 tablespoons chopped pimento peppers (Optional)
Instructions
- Cook the Macaroni: Boil the elbow macaroni in salted water until tender. Drain and rinse with cold water to stop the cooking process.
- Prepare the Dressing: In a large bowl, mix mayonnaise, white sugar, distilled white vinegar, yellow mustard, salt, and pepper. Whisk until smooth.
- Combine Vegetables: In a separate bowl, combine chopped celery, onion, green bell pepper, and any optional ingredients like grated carrots and pimento peppers.
- Mix Everything Together: Add the drained macaroni to the vegetable mixture. Pour the dressing over the salad and stir until everything is well coated.
- Chill: Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
Notes
- For extra flavor, let the salad sit overnight in the fridge.
- Adjust the sweetness and tanginess by modifying the sugar or vinegar to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Classic Macaroni Salad