Oooh, classic comfort incoming 😍
Here’s a creamy macaroni salad that’s rich, tangy, and perfect for BBQs, picnics, or fridge-snacking straight from the bowl.
Creamy Macaroni Salad
Ingredients
- 2 cups elbow macaroni (uncooked)
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar (or pickle juice)
- 1–2 tsp sugar (to taste)
- Salt & black pepper
- ½ cup celery, finely chopped
- ⅓ cup red onion, finely diced
- ½ cup sweet pickles or relish
- 2 hard-boiled eggs, chopped
- 1 tbsp milk (optional, for extra creaminess)
- Paprika, for garnish
Instructions
- Cook pasta
Boil macaroni in well-salted water until just tender. Drain and rinse briefly with cold water. - Make dressing
In a large bowl, whisk mayo, mustard, vinegar, sugar, salt, pepper, and milk (if using). - Combine
Add pasta, celery, onion, pickles, and eggs. Gently fold until coated. - Chill
Refrigerate at least 1 hour (best after 2–4 hours). - Finish & serve
Taste and adjust seasoning. Sprinkle with paprika before serving.
Pro tips
- Slightly overcook the pasta by 30 seconds — it soaks up dressing better
- Add a spoon of mayo after chilling if it looks dry
- Season again after chilling (flavors mellow)
Tasty variations
- Southern style: add a splash of pickle juice + more sugar
- Hawaiian: add grated carrot + a touch more sweetness
- Healthier: swap half the mayo for Greek yogurt
- Loaded: add peas, diced ham, or crispy bacon
Want a no-mayo version, BBQ-style, or meal-prep friendly twist?
